Crème Brûlée | Flavourless Base by LD
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Shop Sous Vide Accessories
Precision® Cooker Accessories
Experience next-level sous vide cooking.
Ingredients for 4
• 8 large egg yolks (160 g)
• 20 oz heavy cream (600 g)
• 1/2 cup sugar (90 g)
• 2 pinches of salt
Directions
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Step 1
Set your Anova Sous Vide Precision Cooker to 176ºF / 80.0ºC
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Step 2
Whisk together the egg yolks and sugar until it dissolves.
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Step 3
Stir gently the heavy cream and salt into the mix.
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Step 4
Strain the mixture through a fine mesh sieve to remove air bubbles and egg bits.
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Step 5
| Optional | Let the custard sit for 10–20 minutes before pouring it into jars or ramekins. This allows air bubbles to rise and dissipate.
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Step 6
Pour the custard into 4 small mason jars, and tighten them (finger-tight). You can gently tap the container against the counter to pop surface bubbles.
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Step 7
Gently place jars in the sous vide bath using a metal tong and cook for 1 hour.
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Finishing Steps
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Step 0
Chill in the refrigerator for at least 2 hours.
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Step 1
| Optional | Before serving, sprinkle the top with a thin layer of sugar and caramelize using a kitchen torch. Garnish with toppings such as fresh berries, edible flowers, or a dash of flavored salt.