Recipe: Sous Vide Creme Brulee
By Jack Lawson Dessert Sous Vide
April 23, 2020
Creme Brulee can be intimidating for even experienced kitchen cooks. Custard is extremely sensitive to heat, which makes it a perfect pairing for the fine temperature control of sous vide cooking. Make sure to experiment with infusions like rosewater, espresso and the like to make the brulee you want to see in the world.
- Prep: 30 mins
- Cook: 5 hrs 30 mins
Ingredients
5 large egg yolks, ideally at room temperature
2 cups heavy cream
1 tsp vanilla extract (or seed pod, split and scraped)
1 tsp orange blossom water
1/4 cup of granulated plus extra for searing
Tools
Mason Jars (preferred, but the custard can be made in a ziplock bag too!)
Sous Vide Immersion Circulator
Large mixing bowl
Wisk
Cheesecloth for straining
Kitchen tongs
Directions
Preperation
1Begin by heating your water bath to 176 degrees Fahrenheit
2In your large mixing bowl whisk together egg yolks, sugar, vanilla, orange blossom water until light in colour and well incorporated (about 2 minutes)
3Slowly whisk in the heavy cream until combined
4Using your cheesecloth, strain the mixture into well-dried mason jars - leave 1/2 of space at the top.
5Let sit for 20 minutes so any air is displaced from the bottoms of the jars.
6Twist lids of the jars until "finger tight" (a good rule of thumb is to tighten until you feel resistence, loosen by one rotation, then re-tighten by one rotation)
Cooking
1Cook the custard by very slowly lowering the mason jars into your water bath. Cook for 1 hour.
2Once finished, remove from the bath and pat completely dry with paper towls.
3Remove the lids, wipe clean, and allow the custard to come down to room temperature (30 minutes or so)
4When completely cool refasten the lids and let chill completely in the fridge for about 4 hours
5To serve remove from the fridge, dust the entire surface of the custard with sugar (if any custard is exposed you risk it curdling during the searing process)
6If adventurous, you can sear multiple layers of sugar and sear each individually. This will add a heavier crunch to the top of your creme brulee.
7Garnish with fresh berries, or your favourite topping and serve!
June McAlister
March 4, 2021
My first sous vide cook and this recipe made it a success!! Let me tell you, they didn’t last long in the fridge. The kids devoured it!