Sous Vide Creme Brulee Recipe
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
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
Add the cream and whisk to combine. Stir until the sugar has dissolved competely.
- 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
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
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
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
Gently lower the jars into the water. This allow the jars to come up to the set temperature, along with the water.
- 8
When the circulator reaches the set temperature, start timing the cook time for 1 hour.
- 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
Let the custards cool completely to room temperature.
- 11
Transfer the jars into the fridge and let them chill over night.
- 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
Before serving, caramelize the sugar on the surface of the creme brulee. There are two ways to do this (explained below).
- 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
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).
Sous Vide Creme Brulee Recipe
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Based on 14 ratings
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About this Recipe
Craving that impeccably smooth, rich creme brulee usually reserved for fine dining? This Sous Vide Creme Brulee recipe brings restaurant-quality dessert right to your kitchen, ensuring a flawless custard every time.
The magic lies in the sous vide technique, which provides precise temperature control to cook the custard gently and evenly. This foolproof method eliminates the common pitfalls of oven baking, guaranteeing a perfectly creamy texture without any guesswork. It's also an excellent recipe to prepare ahead, simplifying entertaining.
Prepare for a truly luxurious dessert experience. Each spoonful delivers a rich, velvety custard, deeply infused with vanilla, complemented by a delicate hint of bourbon if you choose to add it. The crowning glory is the crisp, caramelized sugar topping, offering a satisfying crack and sweet contrast to the creamy base. While it uses special equipment like a sous vide circulator and canning jars, the process itself is surprisingly straightforward and yields consistent, impressive results that will delight your guests.
Customization & Variations
- For a different flavor profile, consider swapping the bourbon for a tablespoon of a high-quality liqueur like Grand Marnier or a coffee liqueur.
- If you don't have vanilla extract, a whole vanilla bean, split and scraped, or an equal amount of vanilla bean paste will impart an even deeper vanilla essence.
- For a simpler version, you could omit the bourbon entirely without compromising the creamy texture.
This elegant dessert is perfect for dinner parties, special occasions, or as a sophisticated end to a weeknight meal. Serve individual portions chilled, with the caramelized sugar torched just before serving for the best experience.