Sous Vide Crème Brûlée (Creme Brulee)
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!
- Anova Precision Cooker Sous Vide (affiliate link): https://amzn.to/3HZqF9M
- 4oz Jars (affiliate link): https://amzn.to/3tfzRCJ
- Cambro Sous Vide Container (affiliate link): https://amzn.to/3qiaXR1
- Kitchen Torch (affiliate link): https://amzn.to/34HGvYa
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:
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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).
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Tap the jars on the counter several times to dislodge any bubbles.
- Place the lid on the mason jar and twist until just tight.
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Place your jars into your container/pot of water and set your sous vide precision cooker 176ºF/80ºC.
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Cook for 1 hour for 4oz jars and 2 hours for 8oz jars.
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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).
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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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