I have tried this sous-vide thinking about it as a normal custard ie make mixture, fill pot, circulate. It didn't work. My theory is that the proteases had alre

I have tried this sous-vide thinking about it as a normal custard ie make mixture, fill pot, circulate. It didn't work. My theory is that the proteases had already degraded by the time the milk got up to temp. The recipe explicitly calls for the milk being hot, which I naively didn't do. I was doing it for a dinner so instead of doing some more tests sous vide I just did it old school since that had worked. If you try it with preheated milk please share the results!