Sous Vide Creme Brulee

Creme brulee sous vide? A great idea!

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.

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, or to fuss with a “bain marie” that risks sloshing water into your oven or into your ramekins. 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!

Print Recipe
Sous Vide Creme Brulee Yum
Sous vide transforms a fussy traditional recipe into a simple and guaranteed-perfect treat!
Course Dessert
Servings
servings
Ingredients
Custard
Topping
  • 10 tsp sugar — best is "superfine", a.k.a. bakers sugar or caster sugar. Caramelizes easier than regular sugar, but both work.
    But DO NOT try powdered sugar, unless you're using someone else's kitchen and they don't know where you live and you can escape before they make you clean up your mess.
Course Dessert
Servings
servings
Ingredients
Custard
Topping
  • 10 tsp sugar — best is "superfine", a.k.a. bakers sugar or caster sugar. Caramelizes easier than regular sugar, but both work.
    But DO NOT try powdered sugar, unless you're using someone else's kitchen and they don't know where you live and you can escape before they make you clean up your mess.
Instructions
  1. Prep your sous vide setup to ensure you have enough water to cover your "min" depth while pre-heating, and that you won't go over your "max" depth when the jars are added.
  2. Whisk custard ingredients together until well blended. Not too energetically—try not to raise a froth or foam. Strain and let rest half an hour
  3. While resting, preheat your sous vide setup for 176°F (80°C).
  4. Skim any bubbles from mixture (a kiss of flame from a torch makes short work of this) and gently pour into the jars. Fill low enough to allow room for the sugar topping, but high enough that the jars will sit in your sous vide vessel without floating or tilting. Deal with any new bubbles in the jars before sealing.
  5. Put canning lids and bands on jars and tighten firmly to seat lid. Then loosen the band and re-tighten to just finger-tip tightness. This seats the lid against incursion from the sous-vide water while allowing heated air to escape as it expands.
  6. If sous vide is up to temp, place jars in the water. Cook 1 hour after temp returns to 176°F (80°C).
  7. Remove from water (a jar lifter prevents cussable incidents) and stage at room temp a few minutes until cooled enough to comfortably handle without gloves. Then place in icewater bath to quickly chill. If serving within 4 hours or less, continue on to next step, otherwise, stage in fridge up to 5 days before continuing.
  8. Up to 4 hours before serving. blot custard surface dry with paper towel. Cover with a layer of granulated sugar, about 2 tsp per jar. Gently shake to evenly distribute.
  9. Apply the flame, taking the obvious safey precautions. Butane fed "chefs torches" are expensive and don't work as well as a standard propane torch you may already own. But for the best solution google "Searzall".
    Whatever your weapon of choice, move the flame around the sugar until it's liquidy and splotchy brown. Dark brown is ok but not black. Whisps of smoke are normal-even good. Just move the flame away from the smoking part when you see it.
    If you used freezer-safe jars there should be no cracking, but watch for it anyway and DEFINITELY discard any jars you even suspect of cracking.
  10. Return to fridge to cool a few minutes, up to 4 hours You want that nice "crack" when the spoon penetrates the sugar. Longer and you risk the top getting soggy.
Recipe Notes

Don't be daunted by the flaming part. You'll get the hang of it quickly.

Custard is rich, and a cup (8 oz) is a lot. You could consider using the narrow-mouth 4 oz canning jar (also available in freezer-safe) instead.

An alternative to using jars is to cook the mixture in a sous-vide bag instead. After cooking, while still hot, snip a corner of the bag and "pipe" the custard into ramekins. If you don't have heat-resistant gloves you can wait until it cools just enough to handle without discomfort, but don't wait longer than that. Smooth the surface to make it level, then to the fridge for a thorough chill before adding sugar and caramelizing.

View online: https://KillerNoms.com/brulee

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