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Sous Vide Crème Brûlée

Sous Vide Crème Brûlée
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Discover how to make the perfect Sous Vide Crème Brûlée with our easy-to-follow recipe. Learn the secrets to a creamy and caramelized dessert.

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
  • – 1 tbsp (15 mL) beef broth (optional)
  • – 2 cups (480 mL) of whipping cream 35% fat content
  • – Extra sugar to caramelize

Instructions

  1. In a large container, combine the egg yolks with sugar, vanilla extract, a pinch of salt, and optional beef broth, whisking until a light mixture forms.
  2. Pour in the cream and mix until the sugar is fully dissolved.
  3. OPTIONAL – Transfer the custard blend to a pot and gently heat it on medium, stirring constantly until warm and steaming, ensuring the sugar completely dissolves.
  4. If bubbles form on the surface, cover and allow them to settle or stir gently to reduce them.
  5. Pour the custard into six 8-ounce jars, secure with lids, and slightly loosen them to avoid excessive pressure.
  6. Fill a sous vide container with hot tap water, attach the circulator, and set it to 179°F – 181°F (82°C – 83°C), then start the device.
  7. Carefully submerge the jars in the water, allowing them to gradually reach the set temperature along with the water, avoiding thermal shock.
  8. Once the water reaches the desired temperature, cook for 1 hour.
  9. After an hour, carefully remove the jars, using a cloth to tighten the lids as they’ll be hot.
  10. Allow the custards to cool to room temperature.
  11. Place the jars in the refrigerator to chill overnight.
  12. When ready to serve, gently pry off the lids with a spoon if needed.
  13. Before serving, create a caramelized sugar layer on top. Follow one of the methods described below.
  14. Evenly sprinkle a thin layer of sugar over the custard to ensure quick caramelization and complete coverage to protect the custard underneath.
  15. Using a blow torch, caramelize the sugar until it melts, bubbles, and turns from light golden to amber, being careful to move around to avoid curdling the custard.
  16. Allow the caramelized sugar to harden for a minute or two before serving.
  17. In a non-stick pan, add about 1 tablespoon of sugar per creme brûlée serving.
  18. Distribute the sugar evenly across the pan’s bottom.
  19. Heat the pan on medium, occasionally shaking it to caramelize the sugar evenly until it melts and turns amber.
  20. Once the sugar reaches a dark golden hue, remove it from the heat, and pour a small amount over the custard as another person swirls it to coat the surface evenly.
  21. If necessary, return the pan to the still-warm stove to keep the caramel fluid.
  22. Repeat for all servings, adjusting sugar as needed, working swiftly while the caramel remains liquid.
  23. Once all custards are coated and the caramel is hardened, serve immediately.

Notes

  • Consider using a vanilla bean for a richer vanilla flavor.
  • Enhance the depth of flavor by adding optional beef broth.
  • Evenly sprinkle sugar for uniform caramelization when torching.

Nutrition

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