Caramel Crème Brûlée

Perfect caramel crème brûlée.

Author

Brandon Grant

I’m a pastry chef so obviously desserts are my favourite but with this machine my classic is a New York strip steak perfect medium with garlic thyme butter to finish.

Prep Time: 00:15

Recipe Time: 01:15

Temperature : 180F / 82.2C

Ingredients

• 1 litre 35% cream
• 1 vanilla bean / 1 tsp vanilla paste
• 140g sugar
• 8 extra large egg yolks
• Pinch of salt

Directions

1. Set your Anova Sous Vide Precision Cooker to 180.0ºF / 82.2ºC.
2. First add cream, salt, and vanilla into a pot and heat on medium just below boiling. Next heat a large heavy bottom pot on medium/high heat. Do a dry caramel by adding small amounts of sugar stirring until dissolved before the next addition. Do this step until all the sugar is added and becomes a light amber colour. Deglaze with hot cream/vanilla mixture also in additions ( it will foam up a lot) once everything is mixed and dissolved slowly temper into the egg yolks in a separate bowl. Pour mix into desired jars almost all the way full then seal and cook.

Finishing Steps

1. Spoon 1-2 tsp of granulated sugar and shake to flatten and brûlée until golden brown. Place in freezer for 5 minutes before serving to chill the custard back down. Enjoy!!