• 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.