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Sous Vide Creme Brûlée

Sous Vide Creme Brûlée
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Learn how to make the perfect Sous Vide Creme Brûlée at home with our easy-to-follow recipe. Indulge in a rich and creamy dessert like never before!

Ingredients

  • – 1 tbsp (15 mL) vanilla extract or 1 vanilla bean or 1 tbsp vanilla bean paste
  • – 5 egg yolks
  • – 100 g sugar
  • – Pinch of salt
  • – 30 mL vegetable oil (beef optional)
  • – 480 mL of whipping cream (35% fat content)
  • – Extra sugar to caramelize

Instructions

  1. In a sizable bowl, combine the egg yolks with sugar, vanilla, a pinch of salt, and vegetable oil. Stir well until you get a light-colored mixture.
  2. Pour in the whipping cream and mix thoroughly until the sugar completely dissolves.
  3. OPTIONAL: Transfer this custard blend into a pot and heat it on medium while constantly stirring until it becomes warm and starts steaming, ensuring the sugar is fully dissolved.
  4. If bubbles appear on the custard surface, cover and let them settle. Stir gently to help reduce them.
  5. Pour the custard evenly into six half-pint jars, sealing them with lids. Loosen the lids slightly to prevent pressure build-up.
  6. Fill your sous vide container with hot tap water, set your sous vide device to 179°F – 181°F (82°C – 83°C), and start it.
  7. Carefully place the jars into the water, ensuring they gradually reach the desired temperature without shocking the glass.
  8. Once the water reaches the correct temperature, cook the jars for 60 minutes.
  9. After cooking, take the jars out of the water, tighten the lids with a cloth to avoid burns, and let them cool to room temperature.
  10. Place the cooled jars in the fridge overnight.
  11. When you’re ready to serve, gently open the sealed jars with a spoon.
  12. To prepare for serving, sprinkle a thin layer of sugar on top of each custard.
  13. Using a blow torch, melt and caramelize the sugar until it turns a golden brown, being careful to avoid overheating any area.
  14. Allow the caramelized topping to cool and harden slightly before serving.
  15. In a non-stick pan, add about a tablespoon of sugar per creme brûlée portion.
  16. Distribute the sugar evenly across the pan’s bottom by shaking it gently.
  17. Heat the pan on medium, occasionally shaking to ensure the sugar melts and caramelizes evenly to an amber color.
  18. As soon as the sugar reaches a deep golden color, remove the pan from the heat and gently pour a small amount over each custard while someone else swirls it to coat the surface thinly.
  19. If the caramel starts solidifying, place the pan back on the still-warm stove to keep it liquid.
  20. Repeat with the remaining custards, adjusting the sugar amount if necessary, and work swiftly to ensure the caramel stays fluid.
  21. Once all custards are topped with hardened caramel, serve immediately.

Notes

  • Consider using vanilla bean or vanilla bean paste for a richer flavor instead of vanilla extract.
  • Gently stir the custard to avoid creating bubbles before placing it in the sous vide water bath.
  • Be cautious not to overheat any specific area when caramelizing the sugar topping to prevent burning the custard underneath.

Nutrition

Find it online: https://sousviderecipe.com/sous-vide-creme-brulee-2/