Sous vide is the best way to cook crème brûlée. You’re guaranteed a smooth, creamy custard that’s cooked all the way through every time with so little effort on your part! Even better, it’s cooked in small jars, so it’s already portioned and ready to serve to your guests. This decadent dessert with its rich custard and crunchy topping is always a crowd pleaser.

Sous vide crème brûlée in jars on white plate on pink surface with gold spoons.

This recipe is from my cookbook Everyday Sous Vide, so if you’re looking for more recipes like this, make sure to check out the book!

Sous vide cooking is often the answer for making hard-to-cook foods easy, whether we’re making a perfect medium-rare steak, flaky salmon, or succulent scallops. Since sous vide means cooking in a precisely temperature controlled environment, there’s no risk of over or under-cooking food! If you’re curious to learn more about how it works, make sure to check out my beginner’s guide to sous vide cooking.

If you’re looking for a crème brûlée with seasonal flair, make sure to check out my Sous Vide Pumpkin Crème Brûlée recipe! And there are so many other amazing sous vide desserts to try, like Sous Vide Cheesecake and Sous Vide Nutella Cakes.

Equipment & Ingredients Needed

If you already sous vide at home, you likely have almost everything you’ll need to make this crème brûlée. You’ll need:

Ingredients and equipment needed for sous vide creme brulee on pink surface.

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    For a dessert with such a fancy reputation, the ingredient list is pleasantly short! You’ll need:

    • Egg yolks
    • White sugar
    • Salt
    • Heavy cream
    • Vanilla extract (I prefer to use vanilla bean paste)
    • Raw sugar (this is what creates that crunchy topping!)

    How to Sous Vide Crème Brûlée

    With the help of sous vide, crème brûlée is surprisingly easy to make. It’s really as simple as whisk, pour, cook, torch, serve! However, there are some tips and tricks in between that will make this process easier, so let’s dive in.

    Sous vide crème brûlée is cooked at 175 degrees F for 1 hour.

    How to Get the Perfect Caramelized Sugar Crust

    The thing that separates crème brûlée from a run of the mill custard? That crunchy sugar crust you break with your spoon! In order to create it, you will need a couple of things that you likely don’t already have in your kitchen: a culinary torch and butane.

    Don’t create the caramelized sugar crust until you’re ready to serve the crème brûlée! If you make the crust and then refrigerate, the crust will lose some of that crunch and become watery.

    Sprinkling on a thin layer of sugar, caramelizing, and repeating to create a thick sugar crust is the best way to ensure the sugar is caramelized all the way through without burning the sugar.

    Common Questions

    What is the best time and temp for sous vide crème brûlée?

    175 degrees F (80 degrees C) for 1 hour.

    Why is sous vide better for crème brûlée than traditional cooking methods?

    When using sous vide, the cooking environment is the exact temperature you want your food to reach, which means there’s no risk of over or under cooking. No curdled custard or wiggly, raw center!

    What jars should I use for sous vide crème brûlée?

    My favorite jars to use are 8 oz, wide mouthed mason jars. For mini servings, 4 oz jars are perfect (and so cute!). Weck jars are generally my favorite for sous vide cooking, however, they aren’t ideal for crème brûlée because there’s less surface area for the sugar crust.

    Can I make sous vide crème brûlée in advance?

    Yes! Go through the whole sous vide process, but wait to make the caramelized sugar crust until just before serving.

    Can I use nonfat or nondairy milk?

    Sorry to say: there’s no way to lighten up crème brûlée. She is what she is! However, you can certainly experiment with nondairy milks, so long as they are quite thick and rich.

    You can also view this recipe as a step-by-step web story here.

    Sous vide creme brulee in mason jars on white plate.
    5 stars from 1 review

    Get the Recipe:

    Foolproof Sous Vide Crème Brûlée

    Prep Time: 15 minutes
    Cook Time: 1 hour
    Cool Time: 30 minutes
    Total Time: 1 hour 45 minutes
    Yield: 6 servings
    This smooth, creamy sous vide crème brûlée is perfect for impressing guests or a treat-yourself dessert night! With sous vide, it will be perfect every single time. Topped with a caramelized sugar crust, there's no dessert better.



    • Preheat water bath using immersion circulator to 175 degrees F. This is a hot temperature for sous vide cooking: don’t forget to place a trivet under your container!
    • Arrange 6 8 oz mason jars with lids in good condition, lids off.
    • Whisk together all ingredients except the turbinado sugar. Mix until no solid parts of the yolk are visible.
    • Evenly distribute the mixture between the six jars. To remove air bubbles on the surface of the custard, gently tap the jars on a hard surface.
    • Place the undamaged lids on your jars. Close to "finger tight" (you should be able to easily unscrew with just your fingertips). Use silicone oven gloves or canning tongs to carefully set the jars in the water. Jars should be completely submerged and you should see small air bubbles escaping the jars. If the jars are floating, your lid is on too tight or they aren't full enough.
    • Cook for 1 hour. Remove mason jars to a towel on the counter to cool for 15 minutes. Once cool to the touch, place in the refrigerator if not serving immediately. If serving immediately, place in an ice bath to continue cooling for 15-30 minutes.
    • When ready to serve, it's time to add the caramelized sugar topping. Remove the lids and spoon a thin layer of turbinado sugar onto the custard. Use a small culinary torch to caramelize the sugar. Add another thin layer and repeat until desired thickness is reached (usually I do 3 thin layers). Repeat on all custards.
    • Serve immediately.


    For mini servings, 4 oz jars are perfect (and so cute!).
    You can do a lot of the prep in advance. Go through the whole sous vide process, but wait to make the caramelized sugar crust until just before serving.
    There’s no way to lighten up crème brûlée: lower fat milks will not work in place of heavy cream. However, you can certainly experiment with nondairy milks, so long as they are quite thick and rich.
    Cuisine: French
    Course: Dessert
    Author: Chelsea Cole
    Calories: 511kcal, Carbohydrates: 21g, Protein: 8g, Fat: 45g, Saturated Fat: 26g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 13g, Cholesterol: 468mg, Sodium: 140mg, Potassium: 131mg, Sugar: 20g, Vitamin A: 1934IU, Vitamin C: 1mg, Calcium: 108mg, Iron: 1mg
    Did you make this recipe?Mention @aducksoven on Instagram or tag #aducksoven.