I'm looking to hack this classic, but am wondering if it will be worth it. Has any one prepped the custard for such a pie Sous Vide? More important, if using ricotta base, what time & temp adjustments would be recommended?
I was comparing other threads on custards, so thinking 175-185 for an hour on the egg base. Not sure what the ricotta version would require.
Anyone try this? - I think the custard is different in texture that other custards like crème brulee and such.
