Keyword: Creme Brulee, Custards, Dessert Recipes, Easy Desserts, Make ahead recipes, Sous Vide Recipes
Prep Time: 15minutes
Cook Time: 1hour
Chill time: 4hours
Total Time: 1hour15minutes
Author: Dini @ The Flavor Bender
This sous vide creme brulee is a foolproof recipe that will guarantee perfectly creamy custard, every time! Plus it's a great recipe to make ahead!EASY RECIPE - Easy recipe to follow. However, please note that this recipe requires special equipment that may not be found in a regular kitchen (sous vide circulator, container, canning/mason jars).
Place the egg yolks in a large bowl or jug. Add the sugar (make sure to add the right amount depending on the baking dishes), vanilla extract, pinch of salt and bourbon (if using) and whisk together to form a pale paste.
Add the cream and whisk to combine. Stir until the sugar has dissolved competely.
OPTIONAL - Place the custard mixture in a saucepan, and heat over medium heat while whisking constantly, until the mixture is warm and starts to steam. The sugar should completely dissolve as well. (SEE RECIPE NOTES).
The custard mixture may have some bubbles on the surface. Cover and let it rest to allow the bubbles to subside. You can also stir gently to remove some of the bubbles too.
Portion the custard into 6 half pint jars and close them with the lids. Then loosen the lids slightly to make sure the jars aren't closed too tightly and there is no excess pressure build up (please read the post, where I explain how to do this).
Fill your sous vide container with hot water from the tap. Attach your sous vide circulator and set the temperature to 179°F - 181 °F / 82°C - 83°C. Start the sous vide.
Gently lower the jars into the water. This allow the jars to come up to the set temperature, along with the water.
When the circulator reaches the set temperature, start timing the cook time for 1 hour.
After 1 hour, remove the jars from the water container, and tighten the lids using a cloth napkin (so you can grip the jar and lid that will be very hot at this stage).
Let the custards cool completely to room temperature.
Transfer the jars into the fridge and let them chill over night.
You may have to gently pry the lids off the jars with a spoon to break the seal, when you're ready to serve them.
Before serving, caramelize the sugar on the surface of the creme brulee. There are two ways to do this (explained below).
Blow torch method
Sprinkle a little sugar evenly over the surface of the custard. Make sure the sugar layer is not too thick so it can caramelize quickly, but also completely covers the surface to prevent the custard from burning underneath.
Use a blow torch to caramelize the sugar on the surface. The sugar should first melt, and start to bubble and turn from a light golden to an amber color. Make sure to caramelize all the sugar without staying in one place for too long. Too much heat will make the custard curdle.
Let the caramelized sugar cool down (just a minute or two), and the sugar should be hard to the touch. Serve immediately.
Stove top caramel method
In a non-stick pan, add about 2 tsp of white sugar per portion of creme brulee you will be serving (you can use 3 tsp per portion if you want to make extra).
Shake the pan to evenly distribute the sugar in one layer on the bottom of the pan.
Heat the pan on medium heat and shake it occasionally to caramelize the sugar evenly. The sugar will first melt, and then start turning yellow and rapidly caramelize to an amber color. As the sugar starts to darken to a golden color, turn off the heat. The caramel will continue to cook and turn dark golden/amber in color.
As soon as the caramel turns dark golden in color, remove the pan from the heat and GENTLY pour about 1 - 2 tsp of caramel over the custard, and return the pan to the stove that’s still warm (but switched off). You will need to eye ball the amount of caramel here, since you don’t want to use measuring spoons to measure it out.
Quickly swirl the creme brulee dish to distribute the caramel evenly on the surface. Repeat with the rest of the dishes. You may need to adjust the amount of sugar to add depending on how you go with the first one. This part needs to be done quickly, while the caramel is still fluid. The caramel hardens up quickly.
When all the creme brulee dishes have been coated with caramel, and the caramel is hard to the touch, serve immediately.
Note on heating the custard baseThis optional step is only if you prefer to submerge your custard into an already hot sous vide circulator. Heating the custard will prevent the jars from cracking when submerged in hot water. Make sure that the jar has warmed up sufficiently after filling it with the custard before submerging in very hot water in the sous vide circulator (approximately above 160°F). However, if you are placing the jars in the circulator while the water is not too hot (only hot tap water), then this step isn't necessary. Note on the jars used and yieldThis recipe does not make enough to completely fill 6 half pint jars. The recipe asks to divide the custard equally between the 6 jars, and it will yield about 5 - 6 fl oz per serving. I've used 8 oz jars in this recipe. I recommend using jars that will have some space between the custard and the lid when filled, which will aid with creating a vacuum. Which is why the jars are not filled all the way to the top here.