Crème Brûlée

Recipe inspired by Anova Culinary

Custard Filling
 2 cups heavy cream
 ¼ cup sugar
 4 large egg yolks
 1 tsp vanilla extract
Topping
 2 tbsp sugar

1

Set the Sous Vide Precision Cooker to 179F

2

In a bowl, whisk together the heavy cream, egg yolks, sugar, and vanilla

3

Divide into 4 mini mason jars with a sealed cap and immerse in water bath for 30 minutes

4

Once the timer is up, let the jars cool and place in the fridge for 4 hours.

5

Remove from fridge and sprinkle the top of each custard with 1/2 tbsp sugar

6

Brown the sugar with a kitchen blowtorch or under a broiler until the sugar is dark golden brown and bubbling

Category

Ingredients

Custard Filling
 2 cups heavy cream
 ¼ cup sugar
 4 large egg yolks
 1 tsp vanilla extract
Topping
 2 tbsp sugar

Directions

1

Set the Sous Vide Precision Cooker to 179F

2

In a bowl, whisk together the heavy cream, egg yolks, sugar, and vanilla

3

Divide into 4 mini mason jars with a sealed cap and immerse in water bath for 30 minutes

4

Once the timer is up, let the jars cool and place in the fridge for 4 hours.

5

Remove from fridge and sprinkle the top of each custard with 1/2 tbsp sugar

6

Brown the sugar with a kitchen blowtorch or under a broiler until the sugar is dark golden brown and bubbling

Crème Brûlée

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