This Sous Vide Crème Brûlée Recipe is practically foolproof. There are four ingredients in this easy creme brulee recipe. Follow these simple instructions for the creamiest creme brulee ever.
If you love this sous vide recipe you are going to want to try my sous vide cheesecake recipe, how to make sous vide mascarpone cheese as well as how to make homemade clotted cream. Be sure to check out my complete collection of sous vide recipes.
New to sous vide? I explain in simple terms everything I know about sous vide cooking.
Sous Vide Creme Brulee Ingredients:
- heavy cream -
- egg yolks
- sugar
- vanilla bean split and scraped*
- Additional granular sugar
*1 teaspoon of vanilla extract can be substituted
** Whisking the ingredients until smooth is also an option if an immersion blender is not available. Just be sure the ingredients are well combined.
Optional Garnish
- Fresh raspberries
The best creme brulee recipe:
- Heat sous vide to 176 °F / 80 °C
- In a large bowl, combine the heavy cream, egg yolks, sugar and seeds of the vanilla bean*.
- Use an immersion blender to blend until smooth. **
- Strain the egg and cream mixture to help disperse any air bubbles.
- Slowly pour into 4-ounce mason jars stopping just before the threads on the jar.
- Allow to rest for 20-30 minutes or until the majority of the bubbles have popped. This step can be skipped but to ensure a silky smooth top to your creme brulee for the sugar to be caramelized on, I highly suggest resting the cups.
- Place a lid and a ring on the mason jar and finger tighten.
- Submerge in the heated sous vide and cook for 1 hour.
- Remove from the water bath and allow to rest on the counter until cool to the touch.
- Once the jars are cool, completely cool them down in an ice water bath.
- Once completely cool, remove from the ice water bath and store it in the refrigerator until ready for Brulee.
How to get the sugar to caramelize on creme brulee?
- Open the creme brulee jars and use a dry paper towel to absorb any condensation off the top of the custard.
- Sprinkle a thin layer of granular sugar over the custard.
- Using a kitchen torch with a sweeping motion bring the flame 1-2 inches away from the sugar.
- Sweep back and forth until you see the sugar start to melt.
- As the sugar starts to melt, add a second layer of sugar and repeat.
- This can be repeated as many times as you like. The more sugar layers, the crunchier the topping will be.
- Allow to rest and cool for optimal cracking.
How to make torched raspberries
This is optional but makes for a lovely presentation. The taste of the torched raspberries compliments the caramelized sugar with a smokiness of a campfire. Warm and sweet pairs lovely with the crunch of the sugar and the creaminess of the creme.
- Place fresh raspberries on a heat-safe surface such as a cookie sheet.
- With a sweeping, circling motion, torch the raspberries until they take on color.
- Allow to cool to the touch and place on the creme brulee.
More sous vide dessert recipes:
By using the sous vide cooking method you are ensured that the custard of the creme brulee does not curdle, crack or dry out. The precession of the temperature of the water will cook the dairy ingredients to a smooth, consistent custard that is a challenge to achieve with the traditional oven baking technique.
Crème Brûlée is a creamy custard with simple ingredients. Combine heavy cream, egg yolks sugar and a flavoring of your choice and gently cook in a moisture-filled environment for the smoothest, silkiest custard ever. The Brulee is crunchy caramelized sugar topping. The combination of the rich custard with the crunch and sweetness of the sugar Brulee is a treat for your mouth.
If you are looking for a gluten-free dessert, creme brûlée is for you! This recipe for creme brûlée is gluten-free. This dairy dessert is full of protein from the heavy cream.
There are different ways you can get the sugar to caramelize on creme brulee. When I was in the culinary industry, twenty years ago, we would caramelize the sugars under a salamander or a broiler. I was never happy with the lack of control of the flame so using a kitchen blowtorch has become my preferred method.
Printable Sous Vide Creme Brulee Recipe:
Sous Vide Creme Brulee
There is more to a recipe than just the recipe card. Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
EQUIPMENT
Ingredients
- 3 cups heavy cream
- 6 egg yolks
- 1 cup sugar
- 1 vanilla bean split and scraped*
- Additional granular sugar
Optional Garnish
- Fresh raspberries
Instructions
- Heat sous vide to 176 °F / 80 °C
- In a large bowl, combine the heavy cream, egg yolks, sugar and seeds of the vanilla bean*.
- Use an immersion blender to blend until smooth. **
- Strain the egg and cream mixture to help disperse any air bubbles.
- Slowly pour into 4 ounce mason jars stopping just before the threads on the jar.
- Allow to rest for 20-30 minutes or until the majority of the bubbles have popped. This step can be skipped but to ensure a silky smooth top to your creme brulee for the sugar to be caramelized on, I highly suggest resting the cups.
- Place a lid and a ring on the mason jar and finger tighten.
- Submerge in the heated sous vide and cook for 1 hour.
- Remove from the water bath and allow to rest on the counter until cool to the touch.
- Once the jars are cool, completely cool them down in an ice water bath.
- Once completely cool, remove from the ice water bath and store in the refrigerator until ready for brulee.
How do you get the sugar to caramelize on creme brulee?
- Open the creme brulee jars and use a dry paper towel to absorb any condensation off the top of the custard.
- Sprinkle a thin layer of granular sugar over the custard.
- Using a kitchen torch with a sweeping motion bring the flame 1-2 inches away from the sugar.
- Sweep back and forth until you see the sugar start to melt.
- As the sugar starts to melt, add a second layer of sugar and repeat.
- This can be repeated as many times as you like. The more sugar layers, the crunchier the topping will be.
- Allow to rest and cool for optimal cracking.
Video
Notes
Why Sous Vide Crème Brûlée?
By using the sous vide cooking method you are ensured that the custard of the creme brulee does not curdle, crack or dry out. The precession of the temperature of the water will cook the dairy ingredients to a smooth, consistent custard that is a challenge to achieve with the traditional oven baking technique.Nutrition
Nutrition Disclosure
Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.
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Thank you to the American Dairy Board North East for partnering with me on this post.
Published June 16, 2018
Sarah Mock
I am glad you liked the flavors Tracie. Did you let it chill in the refrigerator after they cooled in the ice water bath?
let me know any details and I will see what I can do to help solve this mystery.
Sarah
Tracie
This was super easy and delicious, but mine did not set like they were supposed to. Any ideas?
Wilhelmina Wessel
This looks amazing!
Sarah
Me too! And this recipe is so easy!
Jacqueline DiNuoscio
Creme brulee is one of my favorite desserts! This recipe looks amazing!