Easy Sous Vide Crème Brûlée

Sous Vide Creme Brulee

Crème brûlée is a rich custard base dessert with a layer of hard caramel. It is normally served at room temperature and traditionally flavoured with vanilla. It requires four key ingredients: Egg Yolks, Heavy Cream, Sugar and Salt. The egg protein thickens the liquid creating this creamy delicious dessert.

Due to the egg protein, it is essential that the custard cook below 185 °F / 85 °C, anything above that temperature, would cause the mixture to curdle. Cooking crème brûlée with sous vide would prevent curdling, because the temperature would be heated precisely. Also, the Crème brûlée is easy to prepare, deliciously satisfying, its’ cooked in individual mason jars (easy for serving) making it easy to whip up for a group.

Did you know…? Crème brûlée is also known as burnt cream, crema catalana or trinity cream


So what you will need is:

160 g Egg Yolk, about 8 large yolks
90 g Sugar
3 g kosher salt
600 ml Whipping Cream
1 Vanilla Bean

1. Prepare the water bath. Heat the water to 176 °F / 80 °C
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2. Add the cream to a medium-sized saucepan. Next, split the vanilla bean in half length-wise, cutting from the curled tip from one end to the other. Scrape the seeds from the inside of the pod. Add both the seeds and the scraped pod into the cream to steep. This will infuse a amazing vanilla fragrance to the cream. Slowly heat the cream on the stove to 158 °F / 70 °C.
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3. While the cream is heating to the temperature, whisk together the egg yolks, sugar, and salt until smooth. Make sure to secure the bowl with a dampen kitchen towel, this will prevent the bowl from moving too much when whisking.
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4. When the cream reaches 158 °F / 70 °C, begin slowly pouring the cream into the egg mixture, at the same time, mixing the ingredients with the whisk. Introducing the cream slowly, will help temper the ingredients and will decrease the chance of having the eggs curdle. Gradually add the remaining cream until it has all been incorporated. Strain the mixture.
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5. Pour the cream into the jars, making sure not to fill the jar to the top, so there is headspace. Allow the mixture to rest for 20 to 30 minutes so the bubbles will dissipate. If the bubbles remain, you can quickly blowtorch the surface of the custard, it will remove the bubbles.
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6. Place the lids on the jars and making sure they are all closed. Do not close too tight, or the jars could crack. Try closing it “fingertip tight”, this means closing the lid tight enough, that the jar can be opened with your fingertips. Place the jars carefully in the sous vide water bath and cook for one hour. After an hour of cooking, place the jars into a ice bath. When the jars have cooled, you can store the Crème brûlée in the refrigerator for up to a week.
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7. To serve, remove the lid, make sure to remove any condensation with a paper towel, sprinkle the sugar on top of the custard. Set the blowtorch, and start to brûlée the sugar. Make sure the move the flame around, and retain a distance of about 15 inches. Once the sugar has caramelized and hardened, allow the sugar to set for five minutes.
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Easy Sous Vide Crème Brûlée

So what you will need is:

160 g Egg Yolk, about 8 large yolks
90 g Sugar
3 g kosher salt
600 ml Whipping Cream
1 Vanilla Bean

  1. Prepare the water bath. Heat the water to 176 °F / 80 °C
  2. Add the cream to a medium-sized saucepan. Next, split the vanilla bean in half length-wise, cutting from the curled tip from one end to the other. Scrape the seeds from the inside of the pod. Add both the seeds and the scraped pod into the cream to steep. This will infuse a amazing vanilla fragrance to the cream. Slowly heat the cream on the stove to 158 °F / 70 °C.
  3. While the cream is heating to the temperature, whisk together the egg yolks, sugar, and salt until smooth. Make sure to secure the bowl with a dampen kitchen towel, this will prevent the bowl from moving too much when whisking.
  4. When the cream reaches 158 °F / 70 °C, begin slowly pouring the cream into the egg mixture, at the same time, mixing the ingredients with the whisk. Introducing the cream slowly, will help temper the ingredients and will decrease the chance of having the eggs curdle. Gradually add the remaining cream until it has all been incorporated. Strain the mixture.
  5. Pour the cream into the jars, making sure not to fill the jar to the top, so there is headspace. Allow the mixture to rest for 20 to 30 minutes so the bubbles will dissipate. If the bubbles remain, you can quickly blowtorch the surface of the custard, it will remove the bubbles.
  6. Place the lids on the jars and making sure they are all closed. Do not close too tight, or the jars could crack. Try closing it “fingertip tight”, this means closing the lid tight enough, that the jar can be opened with your fingertips. Place the jars carefully in the sous vide water bath and cook for one hour. After an hour of cooking, place the jars into a ice bath. When the jars have cooled, you can store the Crème brûlée in the refrigerator for up to a week.
  7. To serve, remove the lid, make sure to remove any condensation with a paper towel, sprinkle the sugar on top of the custard. Set the blowtorch, and start to brûlée the sugar. Make sure the move the flame around, and retain a distance of about 15 inches. Once the sugar has caramelized and hardened, allow the sugar to set for five minutes.

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Thank you for reading! Hope you enjoyed this recipe. I’d like to see how they turned out! “#sweetrehabkitchen“. If you have any suggestions of what you’d like to see me make next, let me know in the comments below!

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Did you know…? There are other desserts similar to Crème brûlée: Crème caramel or flan, Egg Tart, and Pot de crème.

  • Casey RasmussenJune 7, 2017 - 1:09 pm

    What’s the yield for this recipe? From the pictures it looks like you get quite a lot. I’m trying to determine if I need to double recipe or not. Thanks.ReplyCancel

    • nicola.quan@gmail.comJune 8, 2017 - 8:12 am

      Hi Casey,

      The yield is about 8 x 3oz jars.

      Thank you!ReplyCancel

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