Sous Vide Simple Crème Brûlée
Christian. Disabled veteran. Father. Named "One of the 10 best cooks in America" by Food Network, World Food Championship Qualified.
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Ingredients for 4
2 cups heavy cream
1/4 cup plus 2 tablespoons granulated sugar
4 large egg yolks
1 teaspoon vanilla extract
Directions
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Step 1
Set the Anova Sous Vide Precision Cooker to 179ºF / 82ºC.
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Step 2
In a medium bowl, whisk together the cream, egg yolks, sugar, and vanilla.
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Step 3
Transfer to a large zipper lock bag and seal using the water immersion technique.
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Step 4
Place in the water bath and set the timer for 30 minutes.
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Finishing Steps
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Step 0
When the timer goes off, remove the bag from the water bath. Gently massage the bag to ensure that all of the ingredients are well-mixed. Divide the custard between four ramekins.
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Step 1
Once it’s cool to the touch, cut off one corner and fill 3-4 ramekins. Place the ramekins into the refrigerator for 4 hours.
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Step 2
Once 4 hours have passed, remove the ramekins from the fridge and sprinkle the top of each custard with 1/2 tablespoon sugar.
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Step 3
Brown the sugar with a kitchen blowtorch or under the broiler until the sugar is dark golden brown and bubbling, being careful not to burn the top.
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Step 4
Let set for 5 minutes, and serve.