Crème Brûlée

An easy way to crème brûlée

Author

Ren Handy

I purchased a sous vide a couple months ago and have used it almost daily. I have been adapting my own recipes to sous vide cooking with much success.

Prep Time: 00:00

Recipe Time: 01:00

Temperature : 179F / 81.7C

Ingredients

• 10 large egg yolks
• 1 c sugar
• 4 c heavy cream
• 1/2 tsp salt
• 2 tsp vanilla extract

Directions

1. Set your Anova Sous Vide Precision Cooker to 179ºF / 81.7ºC
2. In a large bowl add yolks, sugar, salt, & vanilla. Use a whisk to mix well.
3. Slowly add heavy cream and mix well.
4. Strain the mixture and pour into 4 oz or 8 oz mason jars.
5. Wait 15-20 minutes to allow bubbles to dissipate.
6. Use lids/rings and twist with finger tip tightness.
7. Place in sous vide for one hour.
8. Allow to cool uncovered 30 minutes.
9. Recover and chill in the refrigerator 4 hours or overnight.

Finishing Steps

1. __placeholder__