Sous Vide Crème Brûlée – a creamy, silky-smooth custard topped with a crispy layer of caramel!

There is no need to temper the eggs, and there is no risk of a curdled texture! Is it too good to be true?

By cooking this dessert to the precise temperature you set, the sous vide technique ensures perfect results EVERY TIME.

WHY THIS RECIPE WORKS

Suggested:

If I had a choice (which I do), I would ALWAYS make crème Brulee sous vide from now on. It’s so simple and straightforward.

Every time, you get perfect, creamy custard – no curdling!
You can make as many or as few as you want by simply doubling, tripling, or quadrupling the recipe!
Serving it in the jars makes it super simple and also super cute if you’re serving it to guests.
Sous Vide crème brulee keeps longer than traditional versions, so store it in the refrigerator for up to 2 weeks before serving!

INGREDIENTS YOU’LL NEED

Egg Yolks: The main ingredients in crème brûlée are egg yolks and heavy cream. I experimented with various ratios and found that 5 large egg yolks with 2 cups of heavy cream was the best. Your crème brûlée may be slightly runny if you use fewer egg yolks.

Heavy Cream: Use 35% fat heavy cream or heavy whipping cream. It will ensure a creamy and stable texture.

Regular granulated sugar, vanilla extract, and salt are also required.

HOW TO MAKE SOUS VIDE CRÈME BRÛLÉE

In a large mixing bowl, combine the egg yolks, sugar, salt, and vanilla extract. To make a thick paste, combine all of the ingredients in a mixing bowl.

To make the custard, gradually pour in the heavy cream. Because the eggs will not curdle when cooked sous vide, there is no need to heat the heavy cream as in the traditional method. Everything should be combined until smooth.

Straining the egg yolk and heavy cream mixture to remove any egg residues.

Fill mason jars halfway with the custard filling. “Fingertip tight” close the lid. (It’s simple to open with two fingers.)

Set the temperature of the container or pot to 179°F (82°C) using a sous vide circulator.

While the water is still heating up, place the mason jars in it. 1 hour in the oven.

Allow to cool: After cooking, remove the mason jars from the water bath. Open the lid for 30 minutes to allow the custard to cool on the counter. Using paper towels, dry the tops of the lids.

Reattach the lid. Chill crème brûlées in the refrigerator for 4 hours or overnight.

EQUIPMENT USED FOR THIS RECIPE

This recipe does necessitate a few ingredients.

Sous Vide Cooker: For all of my sous vide cooking, I use the Anova Culinary Sous Vide Precision Cooker. There is a beginner model and a pro model, but I think this one is the best of both worlds.

Plastic Water Bath Container: You can use any large container that the sous vide cooker will attach to. However, I use this Everie 12 quart sous vide container because it is extremely convenient and allows me to leave the water in for up to two weeks at a time to avoid waste.

4 oz. Canning Jars: I use these wide mouth ball canning jars for this recipe and they work perfectly. They’re also cute for serving.

While you can use a broiler, it is much more inconsistent (it is much easier to burn your crème brulee!!). Plus, using a kitchen torch is a lot more entertaining. I enjoy using this kitchen torch.

HOW TO PREVENT JARS FROM CRACKING IN THE SOUS VIDE

Thermal shock or excessive pressure can cause jars to crack. We place the jars in the water bath before heating the water to avoid thermal shock.

This allows the jars to slowly warm up, which should prevent them from cracking. If there is too much pressure on a jar, it can crack. They will crack if they are overtightened.

To avoid cracking under pressure, we tighten the jars “fingertip tight,” which means we tighten the lids until we barely feel them grab the jar.

The term comes from the fact that it should be simple to twist the lid back off with your fingertips.

BRÛLÉEING THE SUGAR TOP (MAKING A CARAMEL LAYER)

For the best results, use a blowtorch in two steps to create a perfect caramel layer!

Sprinkle 1.5 teaspoons of sugar evenly over the surface of each custard. The best sugar to use is regular granulated sugar. Make sure to apply a thin layer of sugar to the entire surface.

Hold the flame of a kitchen torch about 2 inches away from the surface of the sugar. Make sure all of the sugar granules have melted by moving the flame across the surface. The longer you torch the caramel layer, the darker and more bitter it will become.

Allow it to rest for 2 minutes, or until the surface cools and hardens. Serve right away.

TEMPERATURE AND TIME

I tested this recipe several times and found that the best temperature and time combination is to cook the custard at 179°F (82°C) for 1 hour.

HOW TO CARAMELIZE WITHOUT A TORCH

You can also use the broiler if you don’t have a kitchen torch. Heat the broiler rack directly beneath the heat source.

Place the mason jars (or ramekins if using the bag method described below) directly under the broiler.

Cook until the tops have caramelized, keeping an eye on them to ensure they don’t burn.

VARIATIONS

While I enjoy the simplicity and richness of the vanilla flavor, you can replace (or add to) it with any of the following fun ideas:

1 teaspoon lemon zest (orange or lime zest can also be used) to the cream Allow it to sit for 10 minutes before whisking it into the egg yolks.
For a boozier crème brulee, add 2 tablespoons bourbon to the cream.
For a deeper, more caramelized flavor, use raw sugar instead of white sugar when caramelizing.
1 tablespoon dried culinary lavender steeped in warmed cream for 20 minutes Before using, strain the lavender.
Allow a cinnamon stick and/or a couple cardamom pods to steep in the warm cream for 20 minutes. Before using, strain the cinnamon stock and cardamom pods.
For 10 minutes, steep a green tea bag in warm cream. Remove prior to use.
Substitute almond extract for the vanilla extract.

CRÈME BRULEE TOPPINGS

This crème brulee is delicious on its own, but it would also be delicious with any of the following toppings:

Berries, fresh
Peaches Caramelized
After caramelizing, sprinkle with grated white chocolate (or dark chocolate).
Serve with toasted coconut on top.
A touch of whipped cream

MAKE CRÈME BRULEE WITHOUT MASON JARS

If you don’t have mason jars, you can use the water displacement method to make this recipe in a freezer bag (below).

Follow the same steps as before, but instead of mason jars, pour the mixture into a freezer bag.

Place the bag slowly in the water bath and clip the top to the side.
When finished, remove the bag and pour into individual ramekins.
Chill completely before proceeding to brulee the top.

TIPS FOR MAKING THE BEST SOUS VIDE CRÈME BRÛLÉE

Perfect texture: The best custard should be creamy, rich, and silky smooth. It’s almost like pudding. The best ratio for achieving this texture is 5 large egg yolks to 2 cups heavy cream. More heavy cream can result in a runny texture.
Strain the custard filling: To remove any egg residues, strain the egg yolk and heavy cream mixture.
After pouring the custard mixture into the canning jars, place the lid on the jar and gently twist it until “fingertip tight,” which means the lid is barely closed and can be easily opened with two fingertips. This tightness keeps water out of the jar while allowing air bubbles to escape. When trapped air presses against the glass, the jars can easily crack if it’s too tight.
Dry the lid: As soon as the canning jars are cool enough to handle, open the lid and dry the inside of the lid. After the custard has cooled, replace the lid.
Cover the surface of the custard evenly with sugar: It is critical that the custard be completely covered with sugar. Any exposed custard will curdle when heated.

HOW LONG DOES SOUS VIDE CRÈME BRÛLÉE LAST?

Sous vide crème brûlée can be stored in the fridge for up to 5 days without losing quality. Before putting the mason jars in the refrigerator, make sure to tightly seal them.

This is a great dessert to make ahead of time for a party. It should be noted that the sugar topping cannot be caramelized ahead of time.

WHAT IS “THERMAL SHOCK”?

When cold glass is placed in a hot water bath, “thermal shock” can occur, causing the glass to shatter. To avoid this risk, place the mason jars in the sous vide water bath before heating it.

HOW TO CARAMELIZE THE SUGAR TOP WITHOUT A TORCH?

It’s best to use a kitchen torch to achieve the beautiful crunchy and crispy caramelized topping. You can broil them in the oven if you don’t have one.

Preheat your broiler to high heat and move the rack just beneath it. Arrange the custards on a tray and sprinkle with sugar.

It only takes 1-3 minutes, so keep an eye on it. It’s worth noting that you’ll get less even coloring than if you used a torch.

Frequently Asked Questions

Can you overcook creme brulee in sous vide?

Creme brûlée is an excellent choice for sous vide cooking. The temperature is always precise, and there is no need to wrestle a full water bath into and out of the oven. It simply CANNOT be overcooked!

How long does sous vide crème brûlée last?

Sous vide crème brûlée can be stored in the fridge for up to 5 days without losing quality. Before putting the mason jars in the refrigerator, make sure to tightly seal them.

Can you sous vide heavy cream?

I usually sous vide them for 1 to 3 hours at 130°F to 160°F (55°C to 71°C). Using the sous vide or whipping siphon methods, cream and milk can be easily infused. For the times and temperatures, you can use the standard sous vide infusion process, which works well for most milk and cream.

Why is exact temperature important in creme brulee?

It is critical to maintain a gentle heat throughout the cooking process. If the heat is too high, the egg protein becomes rigid and can quickly curdle on the stovetop or become too firm after baking in the oven—low and slow is the key. The ability to cook gently can make or break crème brûlée.

Smooth Sous Vide Crème Brûlée (With Or Without Mason Jars)

(1 votes, average: 5.00 out of 5)

Loading…

Author: Jamasine J
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour and 10 minutes
Yield: 6-4 oz mason jar

Print Recipe

Description

Sous Vide Crème Brûlée – a creamy, silky-smooth custard filling topped with a crispy caramelized sugar topping! There is no need to temper the eggs, and there is no risk of a curdled texture. By cooking this dessert to the precise temperature you set, the sous vide technique ensures perfect results EVERY TIME.

Ingredients

For the Custard

▢5 large egg yolks
▢1/2 cup granulated sugar
▢2 cups heavy cream (or heavy whipping cream, 35% fat)
▢1/4 teaspoon salt
▢1 teaspoon vanilla extract

For the Topping

▢1/4 cup granulated sugar about 1 ½ teaspoons for each crème brûlée
▢Optional: fresh berries to serve with

Instructions

To make the custard, combine the egg yolks, sugar, salt, and vanilla extract in a large mixing bowl. Whisk the ingredients together until well combined.
Pour the heavy cream into the egg mixture slowly. Stir until thoroughly combined.
Strain the mixture and carefully pour it into each mason jar, leaving about 1/2 inch at the top. If you don’t have canning mason jars, zip-lock bags* will suffice. (Make sure the mason jars and lids are completely dry.)
Allow them to sit for 15-20 minutes to allow the bubbles to dissipate.
Place the lid on each mason jar and gently twist it until it is “fingertip tight” (This means the lid is barely closed and can be easily open with 2 fingertips.)
Fill a large container or pot halfway with water, then connect the sous vide precision cooker and set the temperature to 179oF/82oC.
Sous Vide Cook the Custard: Using tongs, slowly place the mason jars into the sous vide water bath. 1 hour in the oven (It’s best to put the mason jars in the water bath BEFORE it heats up to avoid cracking.)
Remove the mason jars from the water bath to chill the custard.
When the mason jars are cool enough to touch, remove the lids and set them aside to cool for 30 minutes at room temperature. In the meantime, thoroughly dry the lid.
When the jars have cooled. Replace the lid and secure it tightly. Allow the custard to chill in the refrigerator for 4 hours or overnight.
Burn the Sugar: Take the mason jars out of the fridge and remove the lids when ready to serve.
Torch the tops with a kitchen torch until the sugar melts and caramelizes.
Serve immediately, garnished with fresh berries and mint.

Notes

To make sous vide crème brûlée without using mason jars, place the custard filling in a ziploc bag. Using the “water displacement” technique, vacuum seal the bag. Cook the custard filling in the sous vide water bath for 1 hour, then pour the custard into 4 ramekins. The remaining steps are the same as when using mason jars.

You can broil the sugar topping in the oven if you don’t have a kitchen torch. Preheat your broiler to high heat and move the rack just beneath it. Arrange the custards on a tray and sprinkle with sugar. It only takes 1-3 minutes to burn, so keep an eye on it. It’s worth noting that you’ll get less even coloring than if you used a torch.

Make Ahead: You can make the custard up to 3 days ahead of time. You should serve them immediately after they have been torched.