Ice cream and chilled desserts
This showpiece dessert is made by tempering a classic egg-yolk custard and freezing it in seconds with liquid nitrogen, without using a kitchen appliance. The technique was popularized by American brunch restaurants. The recipe contains no nuts and is described as suitable for guests with peanut allergies.
Heat the milk and cream on the stove and remove them just before boiling. Whisk the egg yolks and sugar, then slowly add the hot milk while stirring.
Return the mixture to the stove and cook over low heat, stirring, until it thickens enough to coat the back of a spoon.
Strain the custard and cool it in an ice bath for 10 minutes, then add the vanilla.
While stirring the cooled mixture in a wide bowl, slowly pour liquid nitrogen over it. Keep stirring until smooth and firm. Wear protective gloves and eye protection for this step.
Handle liquid nitrogen only with protective gloves and eye protection in a well-ventilated area; its vapor can cause severe cold burns if it contacts skin. Cool the custard before pouring it into the liquid nitrogen; a warm mixture can cause the nitrogen to spatter dangerously. Allergens: milk/dairy and egg.
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