Sous Vide Crème Brûlée
Sous vide crème brûlée is my favorite for impressing guests or giving yourself an extra treat! Topped with a caramelized sugar crust, there's no dessert better.
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Ingredients
Ingredients
– 11 egg yolks, large
– 2 1/2 cups heavy cream
– 1/2 cup granulated sugar
– 1 tsp vanilla bean paste, or vanilla extract
– 1/4 tsp salt
– Raw sugar
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Preheat water bath using immersion circulator to 175 degrees F.
Preheat water bath using immersion circulator to 175 degrees F.
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Arrange 6 8 oz mason jars with lids in good condition, lids off.
Arrange 6 8 oz mason jars with lids in good condition, lids off.
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Whisk together all ingredients except the turbinado sugar.
Whisk together all ingredients except the turbinado sugar.
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Mix until no solid parts of the yolk are visible.
Mix until no solid parts of the yolk are visible.
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Evenly distribute the mixture between the six jars. Tap to remove air bubbles.
Evenly distribute the mixture between the six jars. Tap to remove air bubbles.
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Gently tap the filled jars on a hard surface to pop air bubbles in the custard.
Gently tap the filled jars on a hard surface to pop air bubbles in the custard.
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Close to "finger tight"
Close to "finger tight"
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Use silicone oven gloves or canning tongs to carefully set the jars in the water.
Use silicone oven gloves or canning tongs to carefully set the jars in the water.
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Jars should be completely submerged and you should see small air bubbles escaping the jars.
Jars should be completely submerged and you should see small air bubbles escaping the jars.
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Cook for 1 hour. Remove mason jars to a towel on the counter to cool for 15 minutes.
Cook for 1 hour. Remove mason jars to a towel on the counter to cool for 15 minutes.
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Once cool to the touch, place in the refrigerator if not serving immediately.
Once cool to the touch, place in the refrigerator if not serving immediately.
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If serving immediately, place in an ice bath to continue cooling for 15-30 minutes.
If serving immediately, place in an ice bath to continue cooling for 15-30 minutes.
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Remove the lids and spoon a thin layer of turbinado sugar onto the custard.
Remove the lids and spoon a thin layer of turbinado sugar onto the custard.
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Use a small culinary torch to caramelize the sugar.
Use a small culinary torch to caramelize the sugar.
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Add another thin layer and repeat until desired thickness is reached.
Add another thin layer and repeat until desired thickness is reached.
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Serve immediately.
Serve immediately.
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