Crème brûlée

Crème brûlèe. The classic custard-like dessert with a crunchy sugar coating. This recipe shows you how to prepare the perfect sous vide crème brûlée. The secret is the sous vide technique that makes this possible. Because by preparing the crème brûlèe sous vide, it is cooked below 85 degrees. In the recipe below, the crème brûlée is prepared in small glass jars. You can serve it directly in the same jars and burn it off. The result is a soft and creamy dessert with a crunchy layer of caramel.


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


  1. Get everything ready

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

  2. Start with the cream

    Then mix the egg yolks, sugar and salt together in a bowl and whisk until smooth. In the meantime, heat the cream and the vanilla pulp in a pan to about 70°C. Let it steep for about 5 minutes. Leave this to infuse the vanilla flavour for about 5 minutes. Then pour the hot cream onto the egg mixture and stir in the meantime until the mixture becomes firmer.

  3. Fill the jars

    Divide the mixture over the jars and close the lids tightly. Place the jars carefully in the sous vide and let them cook for at least 1 hour at 82 degrees.

  4. Brûlée de creme

    After they are cooked, they must be cooled immediately. The quickest way to do this is to put them in a bowl of ice water and cool them down. When they are cooled down it is time to burn them. Put a layer of sugar on top of the cream. The more sugar you add, the crispier the layer will become. Take a crème brûlée burner. Burn the sugar until it is nicely golden brown and keep the burner at a distance of about 20 centimetres. When you have reached the color you want, give the sugar some time to harden. Enjoy!