We followed the guidelines from the FCI blog on Creme Anglaise: Sous Vide vs Low Temp and our results came out fantastic. With very little effort, we did have to add one step of scalding and steeping the cream/milk with our chai spices but it really wasn't a big issue.
1. Scald milk & cream (we used raw milk and cream) with chai spices. Let steep and chill.
2. Blend all remaining chilled ingredients (chai steeped milk/cream, yolks, sugar) at once in Vita Prep.
3. Vacuum bag mixture and place in sous vide supreme at 82 C for 20 mins.
4. Squeeze bag to agitate the contents while chilling under water or in ice bath.
The bag can is good for up to a week and can be kept in the fridge till ready to use.
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