Creme Brûlée

Author

Jacob Dzubay

Foodie

Prep Time: 00:10

Recipe Time: 00:45

Temperature : 195F / 90.6C

Ingredients

• 2 cups heavy whipping cream
• 4 egg yolks
• 1/4 cup sugar
• 1t vanilla extract

Directions

1. Whisk together egg yolks and sugar
2. Bring heavy whipping cream to a simmer over medium high heat
3. Once simmering add vanilla to whipping cream and let simmer for 3-4 minutes at lower temp
4. Take mixture off of heat and let cool for a few minutes
5. Add small amount of warm mixture to the eggs and sugar through a strainer and whisk to temp the eggs. Then add the rest of the mixture through strainer and whisk together
6. Evenly distributed mixture to mason jars. Close mason jars with 2 fingers so you don’t over tighten them causing them to crack
7. Place mason jars in a sous vide heated up to 195 degrees Fahrenheit and cook for 45 minutes. Side note, I actually put my jars in as the water heated up to try and not crack the jars
8. When finished cooking take out of bath and dry off. Then place in fridge for 4 hours or up to 5 days
9. When ready to eat remove lid and sprinkle sugar over top of mixture completely covering it

Finishing Steps

1. Either blow torch the sugar until crisp or place under warmed up broiler for 2-3 minutes
2. Enjoy!