Sous Vide Creme Brulee

Never mess up creme brûlée again. No worrying about tempering the cream, or overcooking in a Bain-marie. With Anova it's just creamy, delicious results time after time. Use this as a blank canvas to incorporate some of your favorite flavors! Vanilla, a liqueur to punch things up, or some coffee for a sweet and savory dessert. The options are limitless!

Author

Wook Yoo Yong

Wook knows it all when it comes to the kitchen, and he uses his Anova to consistently crank out creative meals worth talking about, and more important...eating!

Prep Time: 00:15

Recipe Time: 01:00

Temperature : 176F / 80C

Ingredients

• 4 large egg yolks (80g)
• 10 oz heavy cream (300g)
• 1/4 cup sugar (45g)
• Pinch of salt

Directions

1. Heat Anova Sous Vide Precision Cooker to 176°F / 80°C.
2. Combine egg yolks, sugar, heavy cream, and salt. Whisk to combine. Pass through strainer to remove air bubbles.
3. Cast into mason jars.
4. Cook for 1 hour.

Finishing Steps

1. Chill jars for 2 hours.
2. Dust with sugar and use torch to caramelize sugar.
3. Garnish with toppings and enjoy!