Saffron Blueberry Creme Brulee
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Precision® Cookers
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Ingredients for 5
2 cups heavy cream
1/4 cup brown sugar
Blueberries
Pinch of saffron
4 egg yolks
Directions
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Step 1
Set your Anova Sous Vide Precision Cooker to 176ºF / 80.0ºC
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Step 2
Heat up cream and saffron for 5 minutes. Allow to cool for 5 minutes.
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Step 3
Whisk together egg yolks and brown sugar.
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Step 4
Add tempered cream to egg mixture.
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Step 5
Put blueberries on the bottom of glass mason jars. Add mixture to jars.
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Step 6
Allow to cool 30 mins then add to anova.
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Step 7
Cook 1 hour.
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Step 8
Cool 30 minutes, add to fridge, add granulated sugar layer prior to consuming and torch.
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Step 0
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