Sous Vide Creme Brulee

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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!

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Recipe Temp 176 F / 80 C
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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!
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Ingredients for 2

  • 4 large egg yolks (80g)

  • 10 oz heavy cream (300g)

  • 1/4 cup sugar (45g)

  • Pinch of salt

Directions

  • Step 1

    Heat Anova Sous Vide Precision Cooker to 176°F / 80°C.

  • Step 2

    Combine egg yolks, sugar, heavy cream, and salt. Whisk to combine. Pass through strainer to remove air bubbles.

  • Step 3

    Cast into mason jars.

  • Step 4

    Cook for 1 hour.

    • Finishing Steps

    • Step 1

      Chill jars for 2 hours.

    • Step 2

      Dust with sugar and use torch to caramelize sugar.

    • Step 3

      Garnish with toppings and enjoy!

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176 F / 80 C Recipe Temp
Recipe Time
Prep Time