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.
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.
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.