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Sous Vide Creme Brulee

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!

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

Instructions

  1. 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.
  2. Pour in the whipping cream and continue whisking until everything is well combined and the sugar is fully dissolved.
  3. 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.
  4. If bubbles appear on the surface of the custard, cover and let it rest, or gently stir to help them dissipate.
  5. Distribute the custard evenly into six 8 oz jars and secure the lids, slightly loosening them to prevent excess pressure.
  6. 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).
  7. Carefully submerge the jars in the water, allowing them to gradually reach the target temperature alongside the water to avoid shocking the glass.
  8. Once the desired temperature is reached, cook for one hour.
  9. After cooking, carefully remove the jars from the water and tighten the lids using a cloth to protect your hands from the heat.
  10. Allow the custard to cool completely to room temperature.
  11. Refrigerate the jars overnight for thorough chilling.
  12. When ready to serve, you may need to gently pry the lids off with a spoon.
  13. To finish, sprinkle sugar evenly over each custard’s surface, ensuring a thin and uniform layer.
  14. 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.
  15. Allow the caramelized sugar to cool for a couple of minutes until it hardens, then serve immediately.
  16. Alternatively, in a non-stick pan, add a tablespoon of sugar for each serving, spreading it evenly at the bottom.
  17. Heat the pan over medium heat, shaking it occasionally until the sugar melts and turns amber.
  18. 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.
  19. If needed, return the pan to the warm stove to keep the caramel fluid.
  20. 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

Find it online: https://sousviderecipe.com/sous-vide-creme-brulee-3/