Creme brulee

Crème brûlée. The classic custard-like dessert topped with a crispy sugar coating. This recipe will teach you how to make the perfect crème brûlée sous vide. The secret is the sous vide technique that makes it possible. By preparing the crème brûlée sous vide, it's cooked below 85 degrees Celsius (185 degrees Fahrenheit). In the recipe below, the crème brûlée is prepared in small glass jars. You can serve them directly in the same jars and burn them off. The result is a soft and creamy dessert with a crispy layer of caramel.

Author	Jorick
People	6
Temperature	82
Cooking time	1 hour
Prep time	20 minutes

Ingredients

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

Preparation

Get everything ready

Take a container, pan, or the sous vide container and fill it with warm water. Set the sous vide appliance to 82°C (180°F) and let the water heat up.

Start with the cream

Then, combine the egg yolks, sugar, and salt in a bowl and whisk until smooth. Meanwhile, heat the cream and vanilla seeds in a saucepan to about 70°C (158°F). Let this steep for about 5 minutes to allow the vanilla flavor to infuse. Then pour the hot cream over the egg mixture, stirring constantly until the mixture thickens.

Fill the jars

Divide the mixture among the jars and seal the lids tightly. Carefully place the jars in the sous vide container and cook for at least 1 hour at 82°C (180°F).

Crème brûlée

After they're cooked, they must be cooled immediately. The quickest way to do this is to cool them in a bowl of ice water. Once they've cooled, it's time to torch them. Sprinkle a layer of sugar over the top of the crème brûlée. The more sugar you add, the crispier the layer will be. Take a crème brûlée torch . Torch the sugar until it's golden brown, holding the torch about 8 inches (20 centimeters) away. Once you've reached your desired color, give the sugar a moment to harden. Enjoy!

Use these products

[product=sous-vide-bak-met-lid]
Handy for this recipe
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[product=ivide-circulator-stick-2-0]
Perfect for this recipe!
[/product]

[product=vacuum bags]
Suitable for sous vide cooking
[/product]

[product=kitchen burner]
Kitchen burner for a delicious crispy caramel layer
[/product]