Crème Brûlée Tia Maria

Author

R. Nieuwland

I am just an amateur cook.

Prep Time: 00:20

Recipe Time: 01:00

Temperature : 179.6F / 82C

Ingredients

• 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

1. Set your Anova Sous Vide Precision Cooker to 82ºC / 179.6ºF
2. Beat the egg yolks, salt, cream and Tia Maria until smooth.
3. Slowly add the granulated sugar while mixing.
4. Pour the mixture through a sieve and divide between the glasses (135ml).
5. When the water has reached the right temperature, place the jars in the water.
6. After 1 hour, remove the jars from the water and place in an ice bath in the fridge for 45 minutes.

Finishing Steps

1. Remove the jars from the fridge. Add 1 tablespoon of cane sugar to each jar and caramelise with a blowtorch.
2. Allow to cool for 10 minutes before serving or refrigerate for up to 7 days.