Sous Vide Pumpkin Creme Brûlée
Meet this awesome #anovafoodnerd, Chef James Briscione. Chef James has been in kitchens since the age of 16 and built his epic career through humble beginnings as a dishwasher at a restaurant in Pensacola, Florida. Since then, James has worked in top tier restaurants an ...
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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
Set Anova Sous Vide PrecisionCcooker to 167˚F / 75°C.
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.
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.
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
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.