Sous Vide Creme Brulee
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!
Ingredients for 2
4 large egg yolks (80g)
10 oz heavy cream (300g)
1/4 cup sugar (45g)
Pinch of salt
Heat Anova Sous Vide Precision Cooker to 176°F / 80°C.
Combine egg yolks, sugar, heavy cream, and salt. Whisk to combine. Pass through strainer to remove air bubbles.
Cast into mason jars.
Cook for 1 hour.
Chill jars for 2 hours.
Dust with sugar and use torch to caramelize sugar.
Garnish with toppings and enjoy!