Crème Brûlée | Flavourless Base by LD

This Crème Brûlée Sous Vide recipe is a silky, foolproof dessert with perfect texture every time and made with just four basic ingredients. Use this as a flavourless base.

Author

La D

.

Prep Time: 00:15

Recipe Time: 01:00

Temperature : 176F / 80C

Ingredients

• • 8 large egg yolks (160 g)
• • 20 oz heavy cream (600 g)
• • 1/2 cup sugar (90 g)
• • 2 pinches of salt

Directions

1. Set your Anova Sous Vide Precision Cooker to 176ºF / 80.0ºC
2. Whisk together the egg yolks and sugar until it dissolves.
3. Stir gently the heavy cream and salt into the mix.
4. Strain the mixture through a fine mesh sieve to remove air bubbles and egg bits.
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.
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.
7. Gently place jars in the sous vide bath using a metal tong and cook for 1 hour.

Finishing Steps

1. Chill in the refrigerator for at least 2 hours.
2. | 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.