Sous Vide Pumpkin Creme Brûlée

Ingredients for 6

• 1 cup milk

• 1 cup heavy whipping cream

• 3 whole eggs

• 3 egg yolks

• 1/2 cu pumpkin puree

• 1/4 cup maple syrup

• 1/2 teaspoon pumpkin spice

• pinch other salt

• granulated sugar, as needed

Directions

• 

  Step 1

  Set Anova Sous Vide PrecisionCcooker to 167˚F / 75°C.

• 

  Step 2

  Combine the milk, heavy cream, 3 whole eggs, 3 egg yolks, 1/2 cup pumpkin puree, 1/4 cup maple syrup, 1/2 teaspoon pumpkin spice, and a pinch kosher salt in a mixing bowl. Whisk until thoroughly combined and smooth.

• 

  Step 3

  Pour the mixture into six 4-ounce mason jars. Screw on the lids until just tightened. Then loosen the lids by turning each back approximately 1/8th turn. The lids should be secure, but just loose enough that air can escape while cooking, but water will not get in.

• 

  Step 4

  Sous vide at 167˚F / 75˚C for 1 hour. After cooking, refrigerate jars until thoroughly chilled- at least 1 hour.

• Finishing- caramelize cooled custards with a torch

• 

  Step 0

  Spread a thin layer of granulated sugar over the custard in each jar and caramelize the layer of sugar with a torch. Cool slightly before serving.

Latest Comments