How long does it take to make Sous Vide Creme Brulee?

Based on our recipe instructions, the total time for making Sous Vide Creme Brulee includes about 15 minutes of preparation, 1 hour of cooking time, and additional time for cooling to room temperature. The custard should then be refrigerated overnight before caramelizing the sugar just before serving.

What ingredients do I need for Sous Vide Creme Brulee?

You'll need the following ingredients: 1 tablespoon of vanilla extract or vanilla bean paste, 5 egg yolks, 100 grams of sugar, a pinch of salt, 30 mL of beef broth (optional), 480 mL of whipping cream with 35% fat content, and extra sugar for caramelizing the top.

Why is beef broth used in this recipe?

The beef broth is listed as an optional ingredient and can be used to add a savory depth to the creme brulee, creating an interesting flavor contrast. If you prefer a more traditional sweet creme brulee, you can simply omit the beef broth.

How do I prevent the jars from breaking during cooking?

To prevent the jars from breaking, ensure they are submerged in the water before the sous vide device reaches the target temperature, allowing them to gradually warm up with the water. Also, slightly loosen the lids to avoid excess pressure buildup during cooking.

How do I achieve a perfect caramelized sugar top?

To achieve a perfect caramelized sugar top, sprinkle a thin, even layer of sugar over each custard. Use a culinary torch to melt and caramelize the sugar gradually, watching it closely to prevent burning. Allow it to cool for a couple of minutes until it hardens before serving.

Can I use a different method to caramelize the sugar?

Yes, if you don't have a culinary torch, you can caramelize the sugar using a non-stick pan. Heat sugar in the pan over medium heat until it melts and turns amber. Pour a small amount over each custard, swirling quickly to coat, and allow it to set before serving.

Sous Vide Creme Brulee: Irresistible Indulgence in a Jar

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I’m Jasmine from SousVideRecipe.com, and I have always loved the idea of creating restaurant-quality dishes right in my own kitchen. Growing up in Florida, surrounded by fresh seafood and vibrant flavors, food was always a source of joy. But it wasn’t until I discovered the magic of sous vide that I truly found my culinary passion. The precision, the textures, the flavors—it was transformative.

One dish that has completely captivated me is Sous Vide Creme Brulee. The creamy, velvety custard with its delicate vanilla essence and a perfectly crisp caramelized sugar topping—it’s a dessert that embodies simplicity and elegance. It’s amazing how sous vide can elevate such a classic treat.

With sous vide, achieving that flawless texture in creme brulee becomes effortless. This technique allows for perfect temperature control, ensuring the custard is cooked evenly without any risk of curdling. It’s a game-changer for home cooks like me, who want to create stunning dishes with consistency.

Today, I’m sharing my journey with sous vide creme brulee, a delightful dessert that’s sure to impress. From preparation to presentation, I’ll guide you through each step, making sure you end up with a dessert that’s both beautiful and delicious.

Sous Vide Creme Brulee

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Learn how to make the perfect sous vide creme brulee with our foolproof recipe. Indulge in creamy, decadent dessert goodness with a crispy caramelized topping. Master this classic dessert today!

Author: Jasmine
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Yield: 6 servings
Category: Dessert
Method: Sous Vide
Cuisine: International

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 beef broth (optional)
– 480 mL of whipping cream 35% fat content
– Extra sugar to caramelize

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Instructions

Place the egg yolks in a large mixing vessel. Incorporate the sugar, vanilla extract or vanilla bean paste, a pinch of salt, and beef broth if desired, then whisk until a light, smooth blend forms.
Pour in the whipping cream and continue whisking until everything is well combined and the sugar is fully dissolved.
OPTIONAL – Transfer the custard blend to a pot and gently heat it on medium, stirring continually until it is warm and begins to steam, ensuring the sugar is completely dissolved.

If bubbles appear on the surface of the custard, cover and let it rest, or gently stir to help them dissipate.
Distribute the custard evenly into six 8 oz jars and secure the lids, slightly loosening them to prevent excess pressure.
Fill a sous vide container with hot tap water, attach your sous vide device, and set the temperature between 179°F and 181°F (82°C – 83°C).

Carefully submerge the jars in the water, allowing them to gradually reach the target temperature alongside the water to avoid shocking the glass.
Once the desired temperature is reached, cook for one hour.
After cooking, carefully remove the jars from the water and tighten the lids using a cloth to protect your hands from the heat.

Allow the custard to cool completely to room temperature.
Refrigerate the jars overnight for thorough chilling.
When ready to serve, you may need to gently pry the lids off with a spoon.
To finish, sprinkle sugar evenly over each custard’s surface, ensuring a thin and uniform layer.
Use a culinary torch to melt the sugar, letting it bubble and transition from a light golden shade to amber, being careful not to overheat the custard.

Allow the caramelized sugar to cool for a couple of minutes until it hardens, then serve immediately.
Alternatively, in a non-stick pan, add a tablespoon of sugar for each serving, spreading it evenly at the bottom.
Heat the pan over medium heat, shaking it occasionally until the sugar melts and turns amber.

Once the caramel reaches a dark golden hue, remove it from heat and gently pour a small amount over each custard, swirling it quickly to coat.
If needed, return the pan to the warm stove to keep the caramel fluid.
Repeat with remaining dishes, adjusting sugar as necessary, and serve once the caramel has set.

Notes

Use a vanilla bean for a more intense flavor by scraping the seeds into the custard mixture.
Enhance the custard’s depth of flavor by adding a touch of beef broth, but it is optional.
Be mindful when caramelizing the sugar on the custard’s surface to achieve a light golden amber color without burning.

Nutrition

Calories: 350
Fat: 25g
Protein: 5g

The Magic of Sous Vide Creme Brulee

Fundamentals

Sous vide creme brulee is all about precision. By using a sous vide method, you can control the cooking temperature to achieve a perfectly smooth custard. This technique prevents the mixture from overheating, which is often a challenge when using traditional methods.

The key to a successful sous vide creme brulee lies in its simple yet precise preparation. With a base of egg yolks, sugar, and cream, each ingredient plays a crucial role. The egg yolks provide richness, while the sugar adds sweetness and stability. The cream, with its high fat content, ensures a velvety texture.

Preparation/setup

To start, gather your ingredients: egg yolks, sugar, vanilla, a pinch of salt, and optionally, a splash of beef broth for a unique depth of flavor. Whisk these together until smooth, then gently incorporate the cream. This mixture will become the foundation of your creme brulee.

Once your custard mixture is ready, you can choose to heat it gently on the stove to help dissolve the sugar fully. This step is optional but can enhance the smoothness of your final product. Be sure to stir continuously to avoid any curdling.

Next, distribute the custard into jars, seal them loosely, and prepare your sous vide setup. By allowing the jars to gradually come to temperature with the water, you prevent any thermal shock that could crack the glass.

Mastering Sous Vide Techniques

Technique

Set your sous vide device to a precise temperature between 179°F and 181°F. This range ensures that the custard cooks just enough to set without becoming too firm. It’s the perfect balance for that creamy texture we all love in creme brulee.

sous vide creme brulee ingredients — Sous Vide Creme Brulee

Place the jars gently into the water bath and let them cook for one hour. This duration is critical, allowing the custard to develop its rich, smooth consistency while maintaining its delicate flavor profile.

Tips/tricks

One trick to enhance your sous vide creme brulee is to ensure your custard is completely cooled before refrigeration. This step allows the flavors to meld and the texture to set perfectly. Refrigerating overnight is ideal for the best results.

If you prefer a more pronounced vanilla flavor, consider using a whole vanilla bean instead of extract or paste. Simply split the bean, scrape out the seeds, and incorporate them into your custard for a deeper, more aromatic experience.

Perfecting Your Creme Brulee

Perfecting results

Once your custard has rested in the refrigerator, it’s time for the signature caramelized sugar topping. This step is where the magic happens, transforming a simple custard into a decadent dessert.

Sprinkle a thin, even layer of sugar over the top of each custard. Using a culinary torch, melt the sugar until it bubbles and turns a deep amber. This creates that iconic, crispy shell that contrasts beautifully with the creamy custard beneath.

Troubleshooting/variations

If your sugar isn’t caramelizing evenly, adjust the distance and speed of your torch. Move in small circles to ensure uniform coverage. If using a pan for caramelization, be cautious with heat to avoid burning the sugar.

For a variation, try infusing your cream with different flavors such as lavender, citrus zest, or even a hint of coffee before combining it with the eggs. This approach adds a unique twist while maintaining the classic nature of creme brulee.

Serving and Storing Your Creme Brulee

Serving/presentation

When ready to serve, gently remove the lids and present your creme brulee in its charming glass jar. The caramelized sugar should be crisp and ready to crack with the back of a spoon, revealing the luscious custard below.

For added flair, garnish with fresh berries or a sprig of mint. This not only enhances the visual appeal but also adds a refreshing contrast to the rich flavors of the creme brulee.

sous vide creme brulee serving — Sous Vide Creme Brulee

Pairings/storage

Store any leftovers in the refrigerator, ensuring the lids are tightly sealed to maintain freshness. Creme brulee can be stored for up to three days, making it a convenient make-ahead dessert option.

If you’re looking for more sous vide inspiration, explore recipes like Sous Vide Leg of Lamb or Sous Vide Jamison Farm Lamb Shank to pair with your creme brulee. The tender, flavorful results from these dishes perfectly complement the creamy dessert.

Conclusion

Sous vide creme brulee is a testament to the beauty of precision cooking. This method ensures a consistently smooth custard with the perfect balance of flavors and textures. By controlling the temperature, you can achieve results that rival any restaurant dessert.

This recipe highlights the strengths of sous vide cooking, offering a simple yet elegant dessert that impresses every time. Whether you’re a seasoned sous vide enthusiast or just starting, creme brulee is a delightful way to showcase your skills and enjoy the sweet rewards of this innovative method.