Sous Vide Creme Brulee

Sous vide creme brulee is a modern twist on a classic dessert. The result is a rich and creamy dessert that has a perfectly smooth texture. The flavors of the custard are intensified by the sous vide cooking process, making this recipe truly irresistible. If you are looking for an impressive (and sneakily easy) dessert to impress your guests, look no further than sous vide creme brulee.

4.34 from 6 votes

Prep Time 10

Cook Time 1

Total Time 1 10

Ingredients

6 large egg yolks
1 ½ cups heavy cream 33 - 35%
¼ cup granulated sugar
pinch of salt
¼ vanilla bean 1/4 teaspoon vanilla extract, or a pinch of vanilla bean paste (optional, but recommended)
4 tablespoon extra fine sugar

Instructions

Make the custard base:

In a large bowl or large measuring cup with a spout, combine 6 egg yolks, 1 1/2 cups of heavy cream, 1/4 cup of sugar, a pinch of salt, and the seeds of 1/4 vanilla bean or a pinch of vanilla bean paste. Whisk until completely combined.

Sous Vide In Mason Jars

Cast the egg mixture into 4 prepared mason jars.
Place clean snap lids on each of the jars and tighten the screw bands finger-tip tight.
Place jars into the bottom of your sous vide container. Cover them with a weight.
Fill the sous vide bath, I like to use hot tap water to decrease the preheating time.
Heat the sous vide to 179f and cook at 179 degrees Fahrenheit for 60 minutes.
After an hour of cook time, carefully remove the weight and remove jars from the water bath.
Remove the lid from the jars to avoid condensation gathering on the surface, and allow them to cool to room temperature before drying each jar lid and replacing it. Transfer jars to the fridge for up to 4 days.
Immediately prior to serving, sprinkle a fine layer of super fine or granulated sugar on top of each custard, and while working quickly and moving the torch constantly in a small circular pattern, burn the sugar until it reaches a deep golden brown. Avoid getting too close to the chilled glass jar as it can cause thermal shock and damage to the jar.

Sous Vide Without Mason Jars

In a large bowl or large measuring cup with a spout, combine 6 egg yolks, 1 1/2 cups of heavy cream, 1/4 cup of sugar, a pinch of salt, and the seeds of 1/4 vanilla bean or a pinch of vanilla bean paste. Whisk until completely combined.
Cast the custard base into a large ziplock or vacuum-seal bag. If using a ziplock bag, use the water displacement method to remove any excess air from the bag by submerging the bag and holding the sealing lip above the water - seal the bag. If using a vacuum seal bag, seal it.
Cook the custard at 179f for 1 hour.
Immediately after removing from the water bath, snip a corner off of the bag and pour it evenly into 4 clean ramekins.
Allow the custard to cool to room temperature before transferring it to the fridge for up to 4 days.
Immediately prior to serving, sprinkle a fine layer of super fine or granulated sugar on top of each custard, and while working quickly and moving the torch constantly in a small circular pattern, burn the sugar until it reaches a deep golden brown.

Notes

Batch:

This recipe makes enough for 4 mason jar portions. Just over 125 ml. It doesn't seem like a lot, but this perfect crème brûlée is so rich and decadent, you'll be satisfied, trust me!

Storage:

The cooked and cooled custard can be stored safely in the fridge for up to 4 days. It doesn't keep well once it's been topped with sugar and torched. I recommend only adding sugar and hitting it with the torch immediately before serving.