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.
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
- 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.
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.
- Category: Dessert
- Method: Sous Vide
- Cuisine: French
- Serving Size: 4-6 servings
- Calories: 421kcal
- Sugar: 25g
- Sodium: 135mg
- Saturated Fat: 20g
- Carbohydrates: 28g
- Protein: 4g
- Cholesterol: 271mg
Keywords: Sous vide, sous vide creme brulee, sous vide dessert, creme brulee