Sous Vide Creme Brulee Recipe

Sous Vide Creme Brulee Recipe

from theflavorbender.com
75 min

This sous vide creme brulee is a foolproof recipe that will guarantee perfectly creamy custard, every time! Plus it's a great recipe to make ahead!EASY RECIPE - Easy recipe to follow. However, please note that this recipe requires special equipment that may not be found in a regular kitchen (sous vide circulator, container, canning/mason jars).

Ingredients

  • 1 tbsp vanilla extract (or 1 vanilla bean or 1 tbsp vanilla bean paste)
  • 5 egg yolks
  • ½ cup sugar
  • Pinch of salt
  • 2 tbsp bourbon (optional)
  • 2 cup of whipping cream (35% fat content)
  • Extra sugar to caramelize

Directions

  1. 1

    Place the egg yolks in a large bowl or jug. Add the sugar (make sure to add the right amount depending on the baking dishes), vanilla extract, pinch of salt and bourbon (if using) and whisk together to form a pale paste.

  2. 2

    Add the cream and whisk to combine. Stir until the sugar has dissolved competely.

  3. 3

    OPTIONAL - Place the custard mixture in a saucepan, and heat over medium heat while whisking constantly, until the mixture is warm and starts to steam. The sugar should completely dissolve as well. (SEE RECIPE NOTES).

  4. 4

    The custard mixture may have some bubbles on the surface. Cover and let it rest to allow the bubbles to subside. You can also stir gently to remove some of the bubbles too.

  5. 5

    Portion the custard into 6 half pint jars and close them with the lids. Then loosen the lids slightly to make sure the jars aren't closed too tightly and there is no excess pressure build up (please read the post, where I explain how to do this).

  6. 6

    Fill your sous vide container with hot water from the tap. Attach your sous vide circulator and set the temperature to 179°F - 181 °F / 82°C - 83°C. Start the sous vide.

  7. 7

    Gently lower the jars into the water. This allow the jars to come up to the set temperature, along with the water.

  8. 8

    When the circulator reaches the set temperature, start timing the cook time for 1 hour.

  9. 9

    After 1 hour, remove the jars from the water container, and tighten the lids using a cloth napkin (so you can grip the jar and lid that will be very hot at this stage).

  10. 10

    Let the custards cool completely to room temperature.

  11. 11

    Transfer the jars into the fridge and let them chill over night.

  12. 12

    You may have to gently pry the lids off the jars with a spoon to break the seal, when you're ready to serve them.

  13. 13

    Before serving, caramelize the sugar on the surface of the creme brulee. There are two ways to do this (explained below).

  14. 14

    Sprinkle a little sugar evenly over the surface of the custard. Make sure the sugar layer is not too thick so it can caramelize quickly, but also completely covers the surface to prevent the custard from burning underneath.

  15. 15

    In a non-stick pan, add about 2 tsp of white sugar per portion of creme brulee you will be serving (you can use 3 tsp per portion if you want to make extra).