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. 



– 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

Preheat water bath using immersion circulator to 175 degrees F.

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. Tap to remove air bubbles. 

Gently tap the filled jars on a hard surface to pop air bubbles in the custard.

Close to "finger tight" 

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.

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.

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.

Serve immediately.

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