Sous Vide Crème Brûlée Recipe

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:

1. Heat sous vide to 176 °F / 80 °C
2. In a large bowl, combine the heavy cream, egg yolks, sugar and seeds of the vanilla bean*.
3. Use an immersion blender to blend until smooth. **
4. Strain the egg and cream mixture to help disperse any air bubbles.
5. Slowly pour into 4-ounce mason jars stopping just before the threads on the jar.
6. 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.
7. Place a lid and a ring on the mason jar and finger tighten.
8. Submerge in the heated sous vide and cook for 1 hour.
9. Remove from the water bath and allow to rest on the counter until cool to the touch.
10. Once the jars are cool, completely cool them down in an ice water bath.
11. 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?

1. Open the creme brulee jars and use a dry paper towel to absorb any condensation off the top of the custard.
2. Sprinkle a thin layer of granular sugar over the custard.
3. Using a kitchen torch with a sweeping motion bring the flame 1-2 inches away from the sugar.
4. Sweep back and forth until you see the sugar start to melt.
5. As the sugar starts to melt, add a second layer of sugar and repeat.
6. This can be repeated as many times as you like. The more sugar layers, the crunchier the topping will be.
7. 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.

1. Place fresh raspberries on a heat-safe surface such as a cookie sheet.
2. With a sweeping, circling motion, torch the raspberries until they take on color.
3. Allow to cool to the touch and place on the creme brulee.

Printable Sous Vide Creme Brulee Recipe:

Sous Vide Creme Brulee

Sarah Mock

This sous vide creme brulee recipe is practically foolproof. There are four creme brulee ingredients in this easy creme brulee recipe. Follow these simple instructions for the creamiest creme brulee ever.

4.13 from 40 votes

Print Recipe Pin Recipe

Prep Time 5 mins

Cook Time 1 hr

Total Time 1 hr 5 mins

Cook ModePrevent your screen from going dark, toggle to button to the right to turn GREEN

Course Sous Vide

Cuisine American

Servings 12 portions

Calories 296 kcal

Equipment

• Joule Sous Vide
• Anova Culinary Sous Vide Cooker
• LIPAVI 19 Qt Sous Vide Water Bath
• Lid for Sous Vide Container, with precision cut-out
• 4 ounce ball jars with lids

Ingredients

  

1x2x3x

• 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

Serving: 1gCalories: 296kcalCarbohydrates: 19gProtein: 3gFat: 24gSaturated Fat: 15gPolyunsaturated Fat: 8gTrans Fat: 1gCholesterol: 159mgSodium: 20mgSugar: 19g

Tried this recipe?Let us know how it was!

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Thank you to the American Dairy Board North East for partnering with me on this post.

Published June 16, 2018