Matcha Creme aux oeufs

6 eggs 1 liter of milk 60g sugar, double for Macha

Author

jean-francois Cosse

Prep Time: 00:30

Recipe Time: 02:00

Temperature : 176F / 80C

Ingredients

• 6 eggs
• 1litter milk
• 60g sugar double for matcha powder
• 10g Matcha powder or any flavour

Directions

1. Set your Anova Sous Vide Precision Cooker to 80ºC / 176.0ºF
2. Put your milk in a pot and bring it to around 90 degree c
3. In the meantime put the eggs in a bowl and wisk them with the sugar and flavouring, if using matcha powder powder mixt it with the sugar first so it is evenly distributed in the sugar then add the eggs and mixt it well.
4. Once the milk is hot pour it onto the egg mixture start with 20% to temper the eggs then add the rest and stir it well.
5. Pour the mixture into masson jars the tighten with your fingers
6. Lower the jars into your anova water container
7. You will notice that the matcha powder fell the the bottom of the jar, but don't worry the taste will be throughout

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