Sous vide pumpkin crème brûlée is a great dessert for Thanksgiving, or anytime throughout the fall! This recipe has all the familiar flavors of pumpkin pie with all the fun of crème brûlée.
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Why sous vide crème brûlée?
Crème brûlée is one of those tricky foods. It takes a lot of effort to get that consistency just right. Not so with sous vide! With this method, it is literally impossible to under or overcook it, because it’s cooking environment is the exact temperature you want the custard to reach. You will nail it every single time.
What you need to make sous vide pumpkin crème brûlée
If you’re already setup to sous vide, you won’t need to add much to your collection! Outside of the ingredients, here is the equipment you’ll want.
- An immersion circulator. I recommend Vesta Precision‘s Imersa Elite.
- Jars. I recommend these Weck jars.
- (Optional) A designated container to keep your stock pot free. I like Everie containers.
- A culinary torch
How to make sous vide pumpkin crème brûlée
This is so much easier than you’re thinking it’s going to be. I promise!
Start by whisking together all the ingredients except the raw sugar.
Then pour the mixture evenly between 6 jars.
Put the lids on the jars. If you’re using mason jars, make sure to only close the jars to “fingertip tight” so air can escape while they cook. Add to a waterbath preheated to 175 degrees F with an immersion circulator. Cook for 1 hour.
If you’re curious, I’m using silicone oven gloves to place the jars!
Once done, let cool on the counter to room temperature. If you want to serve right away, place them in an ice bath to chill them. If not, place in the fridge until chilled.
Top with raw sugar, and torch ’em until the sugar is caramelized.
That’s it! You’ve made sous vide pumpkin crème brûlée. Told you it was easy!
Sous Vide Pumpkin Creme Brulee
- 8 large egg yolks
- 1/2 cup pureed pumpkin
- Scant ½ cup granulated sugar
- ¼ tsp salt
- 2 ½ cups heavy cream
- 1 tsp vanilla extract
- 1 tsp pumpkin pie spice
- Raw sugar
- Preheat water bath to 175 degrees F using immersion circulator. This is a hot temperature for sous vide cooking: don’t forget to place a trivet under your container!
- Arrange 6 half pint sized mason jars with lids in good condition, lids off. Weck jars are also great!
- Whisk together all ingredients except the raw sugar. Mix until no solid parts of the yolk are visible.
- Evenly distribute the mixture between the 6 jars. Let sit until water is preheated to let bubbles on the top dissipate.
- Place the undamaged lids on your jars. Close to “finger tight” (you should be able to easily unscrew with just your fingertips). Drop jars carefully into water. Jars should be completely submerged and you should see small air bubbles escaping the jars.
- Let cook for 1 hour. Remove mason jars to a towel on the counter to cool. Once cool to the touch, place in the refrigerator if not serving immediately. If serving immediately, place in an ice bath to continue cooling.
- When ready to serve, remove the lids. Spoon turbinado sugar on the top of each custard to create a thin, even layer. Use a small blow torch to caramelize the sugar.