Makes: 3 cups

INGREDIENTS:

● 1 whole cup milk
● 1 cup heavy cream
● ¾ cup sugar
● 6 egg yolks
● ¼ tsp kosher salt
● ½ vanilla bean, split and scraped
● 1 tbsp loose leaf Earl Grey tea

DIRECTIONS:

Combine milk, cream, sugar, egg yolks, and salt in a blender; blend on low for 30 seconds. Combine blended ingredients, vanilla pod and seeds, and loose tea in a vacuum-seal bag or sous-vide safe zipper-top bag. Vacuum seal bags or use the displacement method to remove air from bags. Transfer bag to perforated pan. Slide pan into oven at rack position “2.” Set oven to 179°F Sous Vide Mode. Sous vide mixture for 10 minutes. Carefully remove bag from oven and agitate the liquid, paying attention to the corners. Return to oven and sous vide for an additional 20 minutes. Remove from oven and chill in an ice bath. Using a fine-mesh strainer, strain.