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I can't help thinking that making the chocolate creme anglaise would work better / easier Sous Vide.

I am yet to try SV ice-cream, but have read several recipes which suggest it is far easier than making a custard in the usual way.

Food for thought......

If I try your recipe adapted to SV before someone else I'll post a the outcome.

Cheers,

Peter.

Peter, I'm not sure how cooking it sous vide would work out. As much as I love my sous vide machine, I don't quite use it for EVERYTHING I cook...yet.

YUM. Cremem Brulee is one of my favorite desserts. And Chocolate créme brulée?? Sounds amazing. Great pictures, too!

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