Berry Custard Pots

Method (click to mark as completed)

Makes: 4

Prep time: 5 minutes 

Cooking time: allow 2 hours

Cooling time: allow 4 hours

Cooked using the Russell Hobbs Good to Go Multi-Cooker

Method:

1. Add the cream and milk to your Good to Go Multi-Cooker. Carefully cut the vanilla pod in half lengthways and scrap the vanilla seeds out into the cream.
2. Using the control panel, set the multi-cooker to boil. Bring to the boil before turning off multi-cooker and removing the control panel from the base of the pot. Pass the cream mixture through a sieve and set the mixture aside to cool slightly.
3. In a separate bowl, whisk the egg yolks and sugar together. Slowly add a little of the cooled cream mixture to the eggs and whisk. Then add the remaining cream mixture and whisk again, making sure to combine everything.
4. Clean out your multi-cooker pot and half fill with water. Place the rack into the water and the empty ramekins onto of the rack. The water should be between 1/3 and ½ way up the sides. Using the control panel, select the sous-vide function and set the temperature to 82ºC. 
5. Pour the mix into the ramekins and place the lid on top. Cook for 90 minutes.
6. Remove the ramekins from the water and refrigerate for at least 4 hours.
7. For the strawberry topping, empty the multi-cooker pot, wash and dry. Using the control panel set the sear function and add the strawberries along with the sugar.  Bring the strawberries and sugar to the boil and cook for 1-2 minutes. Remove the mixture from the pot and refrigerate until cold.  When ready to serve add to the top of the creams.

Completed steps (click to remove last step)