Sous Vide Crème Brûlée
From McGough's Recipes
| Sous Vide Temp | Mixing Time | Sous Vide Time | Rest & Chill Time | Total Time | Servings |
|---|---|---|---|---|---|
| 180 °F | 10 Min | 60 - 70 Min | 1 Hr Rest + Chilling | 2 Hr 10 Min - 2 Hr 20 Min |
4 |
Ingredients
- ½ vanilla bean (1 gram) or 1 tsp vanilla extract
- 2 cups (500 grams) heavy cream
- 5 large egg yolks (75 grams)
- ⅓ cup (65 grams) granulated sugar
- Pinch salt
- 4 teaspoons (20 grams) turbinado or Demerara sugar (suger in the raw)
Directions
- 1 Using sous vide circulator, bring water to 180°F/82°C in 7-quart container.
- Using Beans: Cut vanilla bean in half lengthwise. Using tip of paring knife, scrape out seeds. Whisk vanilla bean and seeds, cream, egg yolks, granulated sugar, and salt in bowl until sugar has dissolved. Strain custard through fine-mesh strainer into 4-cup liquid measuring cup.
- Using Extract: Whisk vanilla extract and seeds, cream, egg yolks, granulated sugar, and salt in bowl until sugar has dissolved.
- Divide evenly among four 8-ounce widemouthed Mason jars. Gently tap jars on counter to remove any air bubbles, then seal; do not overtighten lids.
- Gently lower jars into water bath until fully submerged. Cover and cook for at least 60 minutes or up to 75 minutes.
- Transfer jars to wire rack and let cool to room temperature, about 1 hour. Refrigerate until chilled, at least 4 hours.
- Gently blot away condensation on top of custards using paper towels. Sprinkle each custard with 1 teaspoon (5 grams) turbinado sugar. Tilt and tap each jar to distribute sugar evenly, then wipe rims of jars clean. Ignite torch and caramelize sugar by sweeping flame of torch from perimeter of custard toward middle, keeping flame about 2 inches above jar, until sugar is bubbling and deep golden brown. Let sit for 5 minutes to allow sugar crust to harden, then serve.
Original Recipe
