Crème Brûlée (Edit recipe)

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Crème brûlée made sous vide takes the guesswork out of the custard entirely — no water bath in the oven, no checking for a wobble. Four egg yolks, heavy cream, sugar and vanilla go straight into mini mason jars, sealed, and sit at 179F for thirty minutes. The four hours in the fridge afterward are not optional; that is when it sets. Then a spoonful of sugar on top and a blowtorch, or your broiler if you don’t have one.

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Original Recipe

PREP TIME

10 minutes

COOK TIME

30 minutes

INGREDIENTS

5

Serves: 4

Ingredients

2 cups Heavy Cream
1/4 cup Sugar
4 whole Egg Yolks, large
1 tsp Pure Vanilla Extract
2 Tbsp Sugar, for the topping

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Set the sous vide precision cooker to 179F.
In a bowl, whisk together the heavy cream, egg yolks, sugar, and vanilla.
Divide into 4 mini mason jars with a sealed cap and immerse in water bath for 30 minutes.
Once the timer is up, let the jars cool and place in the fridge for 4 hours.
Remove from fridge and sprinkle the top of each custard with 1/2 tbsp sugar.
Brown the sugar with a kitchen blowtorch or under a broiler until the sugar is dark golden brown and bubbling.

Notes

Tools: a sous vide precision cooker, 4 mini mason jars and a kitchen blowtorch. Recipe inspired by Anova Culinary.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	3
Fat:	0 g
Carbohydrates:	0 g
Protein:	0 g
Cholesterol:	0 g
Sodium:	0 mg
Fiber:	0 g
Sugars:	0 g
Sugar Alcohol:	0 g
Calculated per serving.