Sous Vide Crème Brûlée

Demerara sugar

1 Using sous vide circulator, bring water to

180°F/82°C in 7-quart container.

2 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, then

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.

3 Gently lower jars into water bath until fully

submerged. Cover and cook for at least 60 minutes

or up to 75 minutes.

4 Transfer jars to wire rack and let cool to room

temperature, about 1 hour. Refrigerate until chilled, at

least 4 hours.

5 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 distrib-

ute 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.

Anonymous