Creme Brûlée

Ingredients for 6

• 6 egg yolks

• 1 tsp vanilla

• 1/2 tsp salt

• 1/3 c sugar

• 1/4 c Bailey's Irish Cream

• 2 c heavy cream

Directions

• Step 1

  Set your Anova Sous Vide Precision Cooker to 178ºF / 81.1ºC

• Step 2

  Add all ingredients in bowl and whisk (or use immersion blender) and thoroughly combine

• Step 3

  Let sit for 15-30 mins for bubbles to dissipate

• Step 4

  Pour though fine strainer to help eliminate any remaining bubbles. 

• Step 5

  Pour into 4 oz mason jars (makes about 7 filled to bottom of rim)

• Step 6

  Finger tighten the tops

• Step 7

  When the Anova reaches temperature, gently put jars in water bath making sure they are covered (they can be stacked if need be)

• Cool, refrigerate, torch the top

• Step 0

  Once the Anova reaches the one hour time, turn off and remove the jars. Place them in cold water for about 30 mins. Then refrigerate for at least 2 hours

• Step 1

  When ready to serve, open the jars, sprinkle the tops with fine granulated sugar and use a kitchen torch to caramelize the tops. Enjoy! 

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