Creme brulee

Author: Jorick van Souvy

Persons: 6

Temperature: 82

Cooking time: 1 hour

Prep time: 20 minutes

Ingredients:

• 150 g egg yolk
• 500 ml cream
• 100 grams of sugar
• 1 vanilla pod
• 2 g salt

Preparation:

1. Get everything ready -

   Take a container, pan or sous vide container and fill it with warm water. Set the sous vide device to 82 °C and let the water heat.

2. Start with the cream -

   Then mix the egg yolks, sugar and salt together in a bowl and beat until smooth with a whisk. In the meantime, heat the cream together with the vanilla marrow in a pan to approximately 70 °C. Let this steep for about 5 minutes so that the vanilla flavor is well absorbed. Then pour the hot cream over the egg mixture and stir the mixture until it becomes firm.

3. Fill the jars -

   Divide the mixture among the jars and close the lids tightly. Carefully place the jars in the sous vide container and let them cook for at least 1 hour at 82 degrees.

4. Brûlée de crème -

   After they have been cooked, they must be cooled immediately. The fastest way to do this is to use a container with ice water and cool them in it. Once they have cooled it is time to roast them. Place a layer of sugar on top of the cream. The more sugar you add, the crispier the layer becomes. Grab a crème brûlée burner. Burn the sugar until it is a nice golden brown and hold the burner about 20 centimeters away. Once you have achieved the color you want, give the sugar some time to harden. Enjoy!