Sous Vide Hojicha Latte Crème Brûlée
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Precision® Cooker Accessories
Experience next-level sous vide cooking.
Ingredients for 9
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
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Step 1
Attach an Anova Precision Cooker to a vessel of water and set the temperature to 176°F (80°C).
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Step 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.
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Step 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.
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Finishing Steps
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Step 0
Remove the custards from the water bath. Refrigerate until they are completely cold, at least 4 to 5 hours.
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Step 1
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.