Sous Vide Hojicha Latte Crème Brûlée

For the last recipe that I made for my in-laws in the Philippines, I created a hojicha latte crème brûlée. When my sister-in-law was in Victoria for my wedding, one thing she requested was a crème brûlée, but we didn’t have the luxury of time with the wedding going on. So during my visit to the Philippines, I decided to fulfill her request and make a hojicha latte crème brûlée for the family. Hojicha latte is one of her favourite drinks and has a sweet, nutty, and smoky flavour which made the crème brûlée even more delicious. If you have a kitchen scale, I recommend using it to weigh the ingredients, as egg sizes can vary. I have made batches where I didn’t use a scale and the crème brûlée came out slightly loose. This recipe yields 9 (250ml) canning jars.

Author

Chris Jay

Prep Time: 05:15

Recipe Time: 01:00

Temperature : 176F / 80C

Ingredients

• 202g (1 cup) granulated sugar, plus about ¼ cup for topping
• 360g (about 18 large) egg yolks
• 1350g (5 ½ cups) heavy cream
• 90g hojicha latte mix
• 6g (4 ½ tsp) salt

Directions

1. Attach an Anova Precision Cooker to a vessel of water and set the temperature to 176°F (80°C).
2. In a large bowl, whisk together the 202g sugar and the yolks. Add the crem, latte mix, and salt. Whisk until the ingredients are well combined.
3. Divide the mixture between 9 (250ml) canning jars. Add the lids and screw until fingertip-tight. Transfer to the water bath and cook sous vide for 1 hour.

Finishing Steps

1. Remove the custards from the water bath. Refrigerate until they are completely cold, at least 4 to 5 hours.
2. When ready to serve, unscrew the tops and sprinkle the remaining sugar over the tops of the custards. Caramelize with a torch and serve immediately.