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Crème brûlée made sous vide takes the guesswork out of the custard entirely — no water bath in the oven, no checking for a wobble. Four egg yolks, heavy cream, sugar and vanilla go straight into mini mason jars, sealed, and sit at 179F for thirty minutes. The four hours in the fridge afterward are not optional; that is when it sets. Then a spoonful of sugar on top and a blowtorch, or your broiler if you don’t have one.
Recipe inspired by Anova Culinary
Set the Sous Vide Precision Cooker to 179F
In a bowl, whisk together the heavy cream, egg yolks, sugar, and vanilla
Divide into 4 mini mason jars with a sealed cap and immerse in water bath for 30 minutes
Once the timer is up, let the jars cool and place in the fridge for 4 hours.
Remove from fridge and sprinkle the top of each custard with 1/2 tbsp sugar
Brown the sugar with a kitchen blowtorch or under a broiler until the sugar is dark golden brown and bubbling
