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    Home | Sous Vide | Sous Vide Dessert

    Crème Brûlée (Sous Vide)

    Dated: June 16, 2018 Last Modified: January 24, 2022 by Sarah Mock 5 Comments. As an Amazon Associate, I earn from qualifying purchases. This post contains affiliate links.

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    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.
    Jump to Recipe Pin Recipe Print 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.

    Sous Vide Creme Brulee cups on a wooden board topped with torched raspberries.

    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.

    woman in a purple shirt pouring heavy cream into a bowl.

    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.
    Sous Vide Creme Brulee with caramelized sugar

    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.
    Sous Vide Creme Brulee mini mason jars with carmalized raspberries on a wooden board

    More sous vide dessert recipes:

    • Sous vide oreo cheesecake
    • Sous vide peanut butter cheesecake in jars
    • Turtle cheesecake
    • Grasshopper cheesecake
    • Homemade clotted cream
    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. 

    What ingredients are in Crème Brûlée?

    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.

    Is creme brûlée gluten-free?

    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.

    How do you get the sugar to caramelize on creme brûlée?

    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

    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.
    4.15 from 42 votes
    Print Recipe Pin Recipe
    Note From Sarah

    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!

    Prep Time 5 mins
    Cook Time 1 hr
    Total Time 1 hr 5 mins
    Prevent 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
    Sous Vide Water Bath
    Lid for Sous Vide Container
    4 ounce ball jars

    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*.
      young boys hand cracking an egg into a white bowl.
    • 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.
      Sous Vide Creme Brulee with caramelized sugar
    • 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: 1Calories: 296kcalCarbohydrates: 19gProtein: 3gFat: 24gSaturated Fat: 15gPolyunsaturated Fat: 8gTrans Fat: 1gCholesterol: 159mgSodium: 20mgSugar: 19g

    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.

    Tried this recipe?Let us know how it was!

    Sharing of this recipe to social media is both encouraged and appreciated. Please share the direct link back to the recipe. Copy/Pasting and/or screenshots of the recipe to any social media is strictly prohibited. Content and photographs are copyright protected. SavoringTheGood®

    Pin to Pinterest:

    Sous Vide Creme Brulee with fire toasted raspberries.

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

    Published June 16, 2018

    « The Left Bank. A Culinary Experience in York Pa.
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    About Sarah Mock

    Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 13 years Sarah helps the home cook prepare her recipes with professional results.

    Reader Interactions

    Comments

    1. Sarah Mock

      July 11, 2021 at 1:33 pm

      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

    2. Tracie

      July 10, 2021 at 7:22 pm

      This was super easy and delicious, but mine did not set like they were supposed to. Any ideas?

    3. Wilhelmina Wessel

      July 11, 2018 at 6:55 pm

      5 stars
      This looks amazing!

    4. Sarah

      July 11, 2018 at 3:33 pm

      Me too! And this recipe is so easy!

    5. Jacqueline DiNuoscio

      July 11, 2018 at 3:19 pm

      5 stars
      Creme brulee is one of my favorite desserts! This recipe looks amazing!

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    Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 13 years Sarah helps the home cook prepare her recipes with professional results.
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