- Sous Vide-


  • 160 g Egg Yolks
  • 90 g Sugar
  • 3 g Salt
  • 600 g Heavy Cream
  • 1 tbsp Vanilla Bean Paste
  • Sugar for brûlée as needed


  • Preheat a sous vide bath to 176ºF / 80ºC.
  • Whisk together the yolks, sugar, salt and vanilla bean paste.
  • Whisk the cream into the egg mixture.
  • Strain the custard mixture through a chinois or fine mesh strainer and allow it to rest for 20 minutes. After 20 minutes, skim off any remaining foam from the top of the liquid.
  • Cast 150g of the custard into each jar and screw the lids on until they are “fingertip tight”.
  • Cook the custards en sous vide for one hour.
  • After one hour, carefully remove the custards form the sous vide bath and allow them to cool to the touch at room temperature.
  • Once the custards are completely cool, submerge them in an ice bath until they reach a core temperature of 41ºF / 5ºC.
  • When ready to serve, gently blot the surface with a paper towel to remove any excess moisture.
  • Gently sprinkle the surface with sugar and brûlée to your liking.


  • Black (Beluga) Lentils
  • French Green (Puy) Lentils
  • Red Lentils
  • Brown Lentils
  • Yellow Lentils
  • 1% Salt Solution


  • Prepare a sous vide bath using an immersion circulator and polycarbonate tank. Set your desired temperature- (Firmer: 85°C Softer: 90ºC) We recommend using 90ºC as a starting point. For Beluga and Puy lentils this will produce a soft-yet-firm texture perfect for salads. If you are using another variety of lentil, it will produce a wonderful dal, puree, or soup consistency.
  • Prepare a 1% salt solution in the quantity of 2 parts water to 1 part lentils. The water should have a concentration of 1g of salt for every 100g of water.
  • Vacuum seal or clip the bag to the side of the bath and cook Sous Vide for 1 hour. Leaving the bag open will allow you to access the lentils for tasting as you discover your preference.
  • Cool the lentils in their cooking liquid.
  • Strain off the excess liquid as necessary for storage and usage.

This time and temperature recommendation reflects our preference.
Try the recipe at 90ºC for 1 hour to discover yours.


  • Asparagus, Peeled
  • Brussels Sprouts
  • Broccoli
  • Rapini
  • English Peas, Shelled


  • Prepare a sous vide bath using an immersion circulator and polycarbonate tank. Set your desired temperature: Soft: 83°C Tender: 84°C Snappy: 90°C
  • Toss the vegetables with your desired seasoning. Neutral oil and Kosher salt work well as a starting point. The fat will help to convect the heat so use enough to coat the vegetables in a thin layer.
  • While you may cook multiple types of vegetables at the same time, in the same bath – vacuum seal each type of vegetable separately. Ensure that the vegetables lie in a single, even layer.
  • Cook en sous vide to your desired texture: Soft: 30 mins Tender: 12 mins Snappy: 7 mins once the product has been sufficiently cooked, plunge the vacuum pouch into an ice bath immediately. Reserve. *If you’re cooking cruciferous vegetables, remove them from the vacuum pouch after sufficient chilling to avoid any unwanted cruciferous flavors from developing.


  • 400 g Vinegar, white wine (5% acidity)
  • 400 g Water
  • 80 g Sugar
  • 20 g Coarse Kosher Salt
  • Vegetables, carefully washed, and cut into desired shapes.
  • Set an immersion circulator to 140ºF / 60ºC.
  • Combine all of the ingredients except the vegetables in a bowl and whisk until the salt and sugar are fully dissolved.
  • Add the vegetables to a 1 quart mason jar ensuring to leave at least 2 cm of head room.
  • Add the pickling liquid to the mason jar ensuring to leave at least 1 cm of head room.
  • Screw the lids onto the jars taking care to not over tighten. Some folks refer to this as “fingertip tight”.
  • Cook the pickles at 140ºF / 60ºC for 2.5 hours.
  • Once the cook time has elapsed, carefully remove the jars from the sous vide bath and rest them at room temperature overnight. The lids should have become vacuum-sealed to the jar. Store these jars in a cool dark place for ups to 6 months. If any jars did not seal, don’t worry! You may store these pickles in the refrigerator. They will still be delicious, but are NOT safe to store in the pantry.