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!