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Sous Vide Crème Brûlée (Creme Brulee)

By : | 0 Comments | On : January 17, 2022 | Category : Desserts, Recipes, Sous Vide

If you’ve been looking for a reason to get an immersion cooker (#SousVide)… then this beautifully smooth, perfectly creamy, amazingly textured, easy Crème Brûlée recipe is it! Seriously so easy (and very dangerous because it’s so easy) and divine! If you don’t have a blowtorch to brûlée the top after, I’ll show you the broiler results too!

Print your recipe here:

Sous Vide Crème Brûlée

Ingredients for the Custard

  • 5 large egg yolks
  • 1/2 cup granulated sugar
  • 2 cups heavy cream (or combo of half/half and cream)
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract

Ingredients for the Topping

  • ¼ cup granulated sugar or demerara sugar

Instructions:

  • Whisk together egg yolks, sugar, salt, and vanilla extract. Add cream to the egg mixture and whisk until well combined. Strain the mixture through a fine sieve.
  • Divide mixture into 4oz mason jars (please note, if you use larger jars, you will need to double your cooking time).
  • Tap the jars on the counter several times to dislodge any bubbles.
  • Place the lid on the mason jar and twist until just tight.
  • Place your jars into your container/pot of water and set your sous vide precision cooker 176ºF/80ºC.
  • Cook for 1 hour for 4oz jars and 2 hours for 8oz jars.
  • At the end of the time, remove the jars from the water bath and twist the lid off and allow them to cool at room temperature with no lid for 30-60 minutes
  • Once the jars are cool, replace the lids and put the jars in the refrigerator overnight (minimum 4-6 hours).
  • When you are ready to serve, add about a teaspoon of sugar to top of each custard.  Use a kitchen torch to melt the tops until the sugar is caramelized. Alternately you can use the broiler for a few minutes.
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