Crème brûlée, is a dessert that is of a rich custard base topped caramelized sugar.I love ordering Crème brûlée when I go to restaurants since I don't make it nor have I tried making it due to the difficulty of making it.
After a couple of test runs using the sous vide, I wanted to know what else could be made besides main meal recipes. I ran into a recipe for making Crème brûlée and figured, I never made it the usual way, why not try it using the sous vide?!
There is no need to use an oven or a stove. There's no need to boil or bake, everything happens using the sous vide. I suggest, heating up the water for the Crème brûlée before preparing the ingredients. Due to the high temperature needed, it takes the sous vide time to reach 185 degrees F.
(I do not own the music. Music: Trip to the East by Alexei De Bronhe)
Equipment
(1) Sous Vide
(1) Large Pot or Sous Vide container
(12) 4oz. Mason Jars
(1) Strainer
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Servings: (12) 4oz. Mason Jars
Prep Time: 15 minutes
Cook Time: 1 hour
Cool down: 4 hours 30 minutes
Total Time: 5 hours 45 minutes
For the Custard:
(10) Large egg yolks (room temperature)
(1) Cup granulated sugar
(4) Cups heavy cream or heavy whipping cream
(1/2) teaspoon salt
(2) teaspoon vanilla extract
For the Topping:
(1/2) Cup granulated sugar (about 1 1/2 teaspoons for each mason jar)
Instructions:
1. Preheat Sous Vide: Fill a pot or container with water, attach sous vide precision cooker, and set temperature to 185 degrees F/85 degrees C.
2. Set mason jars to the side, making sure each jar is cleaned and dry
3. Prepare the Custard: In a large bowl, mix the egg yolks, sugar, salt, and vanilla extract. Mix ingredients until smooth, about 5 minutes.
4. Slowly add the heavy cream into the mixture. Stir until combined.
5. Strain the mixture and slowly pour about 1 cup into each mason jar, leaving about 1/2 inch from the top.
6. Once all jars have been filled, let them sit for about 20 minutes so that the bubbles can dissipate.
7. Place the lid on each mason jar, and twist to close.
8. Cooking the Custard: Use a long kitchen tong and slowly place the jars into the sous vide water bath, and cook for 1 hour.
9. Chill the Custard: Remove each jar from the water bath and pat dry. Open the lid and let each cool down to room temperature for about 30 minutes. While waiting, make sure each lid is dry inside.
10. Once the jars are cool, put lid back and fasten it. Let the custard chill completely in the fridge for about 4 hours.
11. Caramelized Sugar: When ready to serve, take the jars out of the fridge and remove lid. Add about 1 1/2 teaspoons of sugar on top of each custard. Make sure to add enough sugar to cover the top evenly.
12. Use a kitchen torch to torch the top of each custard until the sugar melts and becomes caramelized. Place torch about 5 inches or so above mouth of jar and begin to torch. Be careful for the sugar may burn quickly. If this occurs, stop the torch and wait for sugar to simmer down then continue again. (see video below to see the caramelization process of the sugar using the kitchen torch.process)
13. Optional: Add fresh berries and mint on top.
* Serve each custard immediately*
I have to say I'm pretty happy and pleased with the outcome of the dessert, and I can't wait for you to try it! Enjoy!
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