The document discusses creating a perfect crème anglaise sauce using sous-vide cooking methods. It describes crème anglaise as a vanilla custard sauce traditionally made with eggs, milk, cream and sugar. However, maintaining the proper temperature while cooking it on the stove can be challenging. The document proposes using a water circulator to cook the sauce sous-vide, which allows for even and constant heating to prevent overcooking. This method ensures a perfect crème anglaise with zero failure and potential cost savings over traditional techniques.
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