Flexible maple sous-vide crème brûlée
As a culinary maestro, my passion lies in the art of cooking. There’s nothing more delightful than orchestrating a never-ending gastronomic symphony, where friends gather to savour my sous-vide masterpieces. These delicacies, crafted with minimal effort yet maximum fl ...
Shop Anova
Anova
Pro-level cooking techniques made simple.
Ingredients for 6
5 eggs yolks (Keep the whites for another recipe. You can make sous-vide icecream)
1½ cups of 35% cooking cream (375ml)
4 tablespoons of Coureur des bois, the cream (60ml)
2 tablespoons of brown sugar (30ml)
2 tablespoons of maple syrup (30ml) (any sweet syrup will do. Agave, corn, etc.)
A pinch of salt
Regular granulated white sugar (topping)
125ml or 250ml masson jars with the lids (6 or so)
A whisk
A big bowl
A pair of large pincers used to manipulate boiling hot masson jars
A blow torch (this is usually running on butane fuel)
Directions
-
Step 1
Set your Anova Sous Vide Precision Cooker to 82ºC / 179.6ºF
-
Step 2
Separate your egg whites from the yolks if you haven't done so. Keep the whites for another recipe.
-
Step 3
Put all of your egg yolks and the pinch of salt into a bowl, along with the syrup and the two types of cream. Do not worry about the temperature of each ingredient.
-
Step 4
As for the brown sugar, be carefull not to pick up larger particles. It has to be free of bigger "rock" formations. Add that to the mix as well.
-
Step 5
Use the whisk and mix by hand until the colour is even. There is no need to use electrical tools as this is very quick. Look out for whole egg yolks. You'll mix for about a minute or less. Do not wait until the mixture starts forming bubbles.
-
Step 6
Fill the Mason jars with a ladle. Leave half an inch (1cm) of leeway between the lid and the liquid.
-
Step 7
Screw the lids. Don't overdo it with the pressure when you tighten them. (You'll need to open them in an hour!)
-
Step 8
Put the Mason jars in the liquid. Be careful not to tip them over. (Nobody will hold it against you ;-)
-
Step 9
Wait for an hour or so. It takes a bit of time for the water to reach the temperature, so it's a bit more than that. Time to wrap up while you wait!
-
Step 10
Remove from the bath and open each little jar. Clean the humidity. At this point, all the alcohol is gone. (Rated G for everyone.) You are left with a smooth pudding, which we will transform into a crème brûlée.
-
Step 11
Put the lids back on. There's no need to tighten them. Send everything to the fridge for a few hours. If you want to shave off time, you can also use the freezer for ~40 minutes.
-
Step 12
(Optionnal) Now's the time to sugar coat these. Drop about one tea spoon (5ml) of white sugar on top, in the middle of the pudding and move the jar around in your hand to spread it evenly. You don't need to get it all the way to the sides. NOTE: If you don't like the sugar coating, the pudding in itself is excellent.
-
Step 13
Use the blow torch to make small circles to caramelize the sugar. Keep moving. Using one hand to move the jar and the other for the torch helps a lot. Don't get too close to the sides; they can explode.
-
Step 14
Savour and devour! Kids aged 0.5 to 105 will love it.