Sous Vide Shamrock Shake Creme Brulee
By Sous Vide Guy Dessert Sous Vide
March 5, 2017
It's that time of the year! The beloved fast food Shamrock Shake is making its comeback. Luckily, this incredible sous vide creme brulee recipe uses the similar refreshing mint flavors but with a unique twist. Try it out! This is the perfect sous vide shamrock shake creme brulee recipe for St. Patricks Day.
- Prep: 25 mins
- Cook: 1 hr
Ingredients
4 Cups Heavy Whipping Cream
8 Egg Yolks
1/2 Cup Sugar
2 Tsp Vanilla Extract
1 - 2 Tsp Mint Extract, depending how 'minty' you want it.
10-12 4oz Canning Jars
190F for 1 Hour
Directions
Pre-heat water to 190F
PREPARE IT
1Whisk the egg yolks and sugar together in a LARGE bowl. Set aside.
2Add heavy whipping cream, vanilla extract, and mint extract to large sauce pan and cook on medium high heat until simmering. Optional: add fresh mint leaves to whipping cream for extra minty flavor. Continue simmering for 3 minutes then remove from heat.
3Slowly pour the cream into the egg mixture while whisking (be sure to strain the cream first if you added fresh mint).
Cook it
1Divide cream mixture evenly across 4oz canning jars, leaving about 1/2' 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.
Torch it
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 whipped cream and mint leaves to garnish, if desired.
Justin
October 23, 2017
after the custard is pourd into the canning jars, let them rest for 30 minutes to let the bubbles of air you just whisked into the custard rise to the top. just scrape the resulting foam off the top with a small spoon (I use a demitasse spoon) and discard. Lids on, and cook. It’ll result in a really smooth top when its done that way.