Sous Vide Creme Brulee

  • 6
  • 10 minutes
  • 1 hour

Ingredients

  • 5 Large Egg Yolks
  • 1/2 cup Granulated Sugar
  • 2 cups Heavy Cream
  • 1/4 tsp Kosher Salt
  • 1 tsp vanilla extract (or more to taste)

Directions

  1. Mix together egg yolks, sugar, salt, and vanilla extract.
  2. Slowly mix in the heavy cream untill fully mixed
  3. Strain the mixture into 4 oz. mason jars, leaving about 1/2 inch of head room.
  4. Let the mason jars of custard sit for 15-20 minutes to let remaining bubbles come to the surface and pop (you may need to help them pop).
  5. Place lids on to the mason jars and tighten to fingertip tight (easily opened with 2 finters).
  6. Set your Sous Vide to 179 degrees F.
  7. Cook the custard for 1 hour.
  8. Remove the mason jars from the Sous Vide bath and allow to cool for 30 minutes, drying the lids.
  9. When ready to serve, sprinkle sugar on top of the cooled custard and carmelize with a kitchen torche.
  10. (Optional) I like to cool them again after carmelizing the sugar.

creme_brulee

Source: Izzy Cooking