Crème Brûlée Tia Maria
I am just an amateur cook.
Shop Sous Vide Cookers
Precision® Cookers
Sous vide made easier than ever.
Ingredients for 6
6 large egg yolks (120g)
2.4oz granulated sugar (68g)
1/4 teaspoon salt (1.5g)
15.87oz Heavy cream (450g)
1.5oz Tia Maria Cold Brew (45ml)
6 tablespoons cane sugar (75g)
Directions
-
Step 1
Set your Anova Sous Vide Precision Cooker to 82ºC / 179.6ºF
-
Step 2
Beat the egg yolks, salt, cream and Tia Maria until smooth.
-
Step 3
Slowly add the granulated sugar while mixing.
-
Step 4
Pour the mixture through a sieve and divide between the glasses (135ml).
-
Step 5
When the water has reached the right temperature, place the jars in the water.
-
Step 6
After 1 hour, remove the jars from the water and place in an ice bath in the fridge for 45 minutes.
-
Finishing Steps
-
Step 0
Remove the jars from the fridge. Add 1 tablespoon of cane sugar to each jar and caramelise with a blowtorch.
-
Step 1
Allow to cool for 10 minutes before serving or refrigerate for up to 7 days.