Creme Brûlée - 300 Cal/serving

Ingredients for 4

• 7 Egg Yolk

• 20 oz Evaporated Milk

• 1 tsp Vanilla extract

• Zest from 1 lemon

• 0.5 cup Sugar

• Pinch of salt

Directions

• Step 1

  Mix egg yolks, evaporated milk, sugar, vanilla extract and a pinch of salt together.

• Step 2

  Strain mixture to remove bubbles and place in container for pouring.

• Step 3

  Pour equally in half pint mason jars.

• Step 4

  Place filled mason jars into water. Ensure water is not over 100 F or jars may crack.

• Step 5

  Set your Anova Sous Vide Precision Cooker to 176.0ºF / 80.0ºC.

• Step 6

  Sous vide for 1 hour

• Step 7

  Remove from water bath and let it cool to room temperature before placing in refrigerator. Chill for 2 hours

• Step 0

  Dust a good coat of sugar on top

• Step 1

  Use torch to caramelize the sugar.

• Step 2

  Let it cool so caramelized sugar becomes hard.

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