Sous Vide Créme Brûlée

Name: Sous Vide Créme Brûlée
Prep time: 10 min
Cook time: 4 h 30 min
Total time: 4 h 40 min
Cuisine: European, Mediterranean, French
Ingredients: 6 large egg yolks; 1/2c granulated sugar, 1 vanilla pod, kosher salt, 1.5c heavy cream, 2 tablespoons turbinado sugar

11 steps

Prep:10minCook:4h 30min

Sous vide crème brûlée from the sous vide at home cookbook by Lisa Q. Fetterman, Meesha Halm & Scott Peabody. Pg 203.

Updated at: Wed, 16 Aug 2023 23:48:35 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories510 kcal (26%)

Total Fat39.1 g (56%)

Carbs34.3 g (13%)

Sugars33.6 g (37%)

Protein6.6 g (13%)

Sodium230.7 mg (12%)

Fiber0.2 g (1%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

6egg yolks

large

½ cgranulated sugar

1vanilla pod

kosher salt

1 ½ cheavy cream

2 tablespoonsturbinado sugar

Instructions

Step 1

Preheat sous vide water bath to 181.4 degrees F

Step 2

Split vanilla pod lengthwise and scrape seeds out

Step 3

In bowl combine egg yolks, granulated sugar, vanilla seeds and salt. Whisk until smooth (you will see specks of vanilla)

Step 4

Whisk cream and vanilla pod into egg mixture

Step 5

Pour mixture into quart-size freezer safe ziplock bag and seal (see page 12 for water displacement or table edge methods).

Step 6

Lower the bag into the 181.4 degree water, ensuring fully submerged and cook for 1 to 1.5 hours.

Step 7

Remove bag from water and shake up to mix up contents. Snip a corner of the bag and distribute into ramekins evenly.

Step 8

Chill for 3 hours uncovered or up to 5 days covered with plastic wrap.

Step 9

When ready to serve, sprinkle the course sugar (turbinado) over the custards ~1.5 teaspoons per custard, gently make a thin even layer of sugar with a spoon.

Step 10

Point the blowtorch directly at the surface of the sugar and move flame back and forth until all sugar is meted and browned (approx. 30-60 seconds).

Step 11

Serve immediately 😊