Crème Brûlée
I purchased a sous vide a couple months ago and have used it almost daily. I have been adapting my own recipes to sous vide cooking with much success.
Shop Sous Vide Accessories
Precision® Cooker Accessories
Experience next-level sous vide cooking.
Ingredients for 1
10 large egg yolks
1 c sugar
4 c heavy cream
1/2 tsp salt
2 tsp vanilla extract
Directions
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Step 1
Set your Anova Sous Vide Precision Cooker to 179ºF / 81.7ºC
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Step 2
In a large bowl add yolks, sugar, salt, & vanilla. Use a whisk to mix well.
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Step 3
Slowly add heavy cream and mix well.
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Step 4
Strain the mixture and pour into 4 oz or 8 oz mason jars.
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Step 5
Wait 15-20 minutes to allow bubbles to dissipate.
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Step 6
Use lids/rings and twist with finger tip tightness.
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Step 7
Place in sous vide for one hour.
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Step 8
Allow to cool uncovered 30 minutes.
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Step 9
Recover and chill in the refrigerator 4 hours or overnight.
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Finishing Steps
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Step 0
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