Sous Vide Simple Crème Brûlée

In the dessert world, crème brûlée is king. No one can match the perfection of this tasty custard, and with Anova, it's easier than ever. This foolproof recipe takes out the guesswork to deliver perfect results without the hassle. Never be intimidated by this classic dish again.

Author

Mike Castaneda

Christian. Disabled veteran. Father. Named "One of the 10 best cooks in America" by Food Network, World Food Championship Qualified.

Prep Time: 00:10

Recipe Time: 00:30

Temperature : 179.6F / 82C

Ingredients

• 2 cups heavy cream
• 1/4 cup plus 2 tablespoons granulated sugar
• 4 large egg yolks
• 1 teaspoon vanilla extract

Directions

1. Set the Anova Sous Vide Precision Cooker to 179ºF / 82ºC.
2. In a medium bowl, whisk together the cream, egg yolks, sugar, and vanilla.
3. Transfer to a large zipper lock bag and seal using the water immersion technique.
4. Place in the water bath and set the timer for 30 minutes.

Finishing Steps

1. When the timer goes off, remove the bag from the water bath. Gently massage the bag to ensure that all of the ingredients are well-mixed. Divide the custard between four ramekins.
2. Once it’s cool to the touch, cut off one corner and fill 3-4 ramekins. Place the ramekins into the refrigerator for 4 hours.
3. Once 4 hours have passed, remove the ramekins from the fridge and sprinkle the top of each custard with 1/2 tablespoon sugar.
4. Brown the sugar with a kitchen blowtorch or under the broiler until the sugar is dark golden brown and bubbling, being careful not to burn the top.
5. Let set for 5 minutes, and serve.