• 800 ml of horchata
  • 200 ml of cream
  • 100 g of sugar
  • 12 egg yolks
  • Crushed biscuit for decoration


Use the XM-12 hand blender to mix the horchata, cream, sugar, and egg yolks until you achieve a homogeneous mixture.

Strain the mixture to remove any impurities.

Pour the mixture into glass jars, removing any bubbles that form on the surface.

Close the jars and cook at 85°C in a SmartVide sous-vide cooker for 1 hour.

After cooking, cool the jars.

At the time of serving, decorate with crushed biscuit on top.

In this recipe, the sous-vide technique allows for the standardisation of the process, achieving a pasteurised horchata cream with a longer shelf life. Cooking at low temperature in a SmartVide sous-vide cooker ensures an exceptional texture and flavour.

Chef’s notes