Sous vide changes the game. Now you can just mix the ingredients cold, divide the mix into freezer-safe mason jars, cook an hour, chill, apply and flame the sugar top, and serve! No need to temper hot cream into the eggs, fuss with a “bain marie” that risks sloshing water into your oven or into your ramekins, and try to judge how much “jiggle” means they are cooked just right. Sous vide is super simple, and the custard is effortlessly perfect every time. The mason jar adds a rustic quality that fits in with a wild game dinner. Redneck haute cuisine!
Creme brulee sous vide? A great idea!(before you decide to try this recipe, take a look at the notes at the bottom and consider the “Bag” method. It makes the whole thing faster, easier, lets you use more traditional vessels instead of mason jars, and allows for using ingredients like berries “in” rather than “on” the custard)Creme Brulee is considered a pretty fancy dish, an excellent finish for a fine meal. But really it’s just custard with melted sugar on top. Simple, right? Well, custard making technique is simple on paper — but in practice a bit fussy.