This is possibly the easiest and most delicious Creme Brulee I’ve ever made and eaten!
Print your Creme Brulee recipe here:
Sous Vide Crème Brûlée
Ingredients
- 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
Topping
- ¼ cup granulated sugar or demerara sugar
Directions
- 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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