Sous Vide Lemon Raspberry Creme Brulee
February 28, 2017
Well, I have a new sous vide favorite. I've always enjoyed Crème Brûlée, with its glassy sugar top coating and silky smooth custard underneath. But this lemon raspberry sous vide Crème Brûlée recipe takes it to another level. This sous vide dessert recipe is perfect for entertaining and parties since you can make a large amount of 4oz servings very easily.
- Prep: 25 mins
- Cook: 1 hr
- Yields: 10 - 12 Servings (4oz portions)
4 Cups Heavy Whipping Cream
8 Egg Yolks
1/2 Cup Sugar
2 Tsp Vanilla Extract
~2 Tbs Lemon Zest, depending how 'lemony' you want it
10-12 4oz Canning Jars
190F for 1 Hour
Pre-heat water to 190F
1Whisk the egg yolks and sugar together in a LARGE bowl. Set aside.
2Add heavy whipping cream and vanilla extract to large sauce pan and cook on medium high heat until simmering. Continue simmering for 3 minutes then remove from heat.
3Add lemon zest to sauce pan, mix well.
4Slowly pour the cream into the egg mixture while whisking.
1Divide cream mixture evenly across 4oz canning jars, leaving about 1/2 inch from the top of the jar.
2Tighten canning jar lids using ONLY your fingertips, ensuring not to fully tighten as air must escape during the cooking process.
3Carefully place jars into pre-heated water bath using tongs (Remember, 190F is hot. Really hot.)
4Cook for 1 hour.
5Remove and let sit on counter for an hour or until cool to the touch. Once cool, refrigerate at least 5 hours.
1Remove jar lids and lightly pat tops dry with paper towel if there is any excess water.
2Sprinkle a thin coating of sugar on top.
3Break out the kitchen torch and quickly melt the sugar (note: don't aim for the 'burnt' look yet, we want the first layer just melted).
4Add another light coating of sugar.
5Use torch again to melt and caramelize the sugar to your desired amount. Be sure not to over-torch it, as the glass canning jars can shatter.
6Top with fresh raspberries.