Sous Vide Hojicha Latte Crème Brûlée

(3)

Chris Jay

Victoria, BC

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For the last recipe that I made for my in-laws in the Philippines, I created a hojicha latte crème brûlée. When my sister-in-law was in Victoria for my wedding, one thing she requested was a crème brûlée, but we didn’t have the luxury of time with the wedding going on. So during my visit to the Philippines, I decided to fulfill her request and make a hojicha latte crème brûlée for the family. Hojicha latte is one of her favourite drinks and has a sweet, nutty, and smoky flavour which made the crème brûlée even more delicious. If you have a kitchen scale, I recommend using it to weigh the ingredients, as egg sizes can vary. I have made batches where I didn’t use a scale and the crème brûlée came out slightly loose. This recipe yields 9 (250ml) canning jars.
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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

  • Step 1

    Attach an Anova Precision Cooker to a vessel of water and set the temperature to 176°F (80°C).

  • 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.

  • 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.

    • Finishing Steps

    • Step 0

      Remove the custards from the water bath. Refrigerate until they are completely cold, at least 4 to 5 hours.

    • 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.

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176 F / 80 C Recipe Temp
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