This sous vide crème brûlée is incredibly rich, creamy, perfectly sweetened, and so easy to make. It combines just a handful of basic ingredients to make a smooth custard base in your handy sous vide machine, then it's finished off with a caramelized crust. Oh, and best of all, this delicious dessert comes together in just 3 simple steps!
The Best Sous Vide Creme Brulee
When it comes to desserts, it doesn't get much more luxurious than creme brulee. It's me and my wife's favorite dessert to get at fine dining restaurants, and I honestly could have it every single night. It's just so good!
Now, making creme brulee at home isn't always the easiest thing to do, but using the sous vide cooking method totally changes that. Making sous vide creme brulee is honestly so easy. I mean, you barely have to do anything, and it cooks the custard perfectly every time.
Then you just blow torch the top, and the result is a luxuriously rich and creamy custard base with the perfect hint of vanilla and a melt-in-your-mouth caramelized sugar top.
Gah, it's just so delicious I'm craving one now just thinking about it!
By the way, since you'll be using the sous vide machine to make this classic crème brûlée, you might as well whip up this sous vide salmon first for the ultimate fine-dining dinner at home.
Ingredients
As I mentioned earlier, this sous vide creme brûlée is made with just a couple of really basic ingredients. In fact, I wouldn't be surprised if you have everything you need on hand already!
Anyway, here's what you'll need for the creme brulee:
- 5 egg yolks
- ¼ cup sugar
- 2 cups heavy cream
- ¼ tsp. salt
- 1 tsp. vanilla extract (or vanilla bean paste)
And to finish it off:
- ¼ cup granulated sugar
- Fresh mint and red raspberries (or any fresh berries)
Pretty simple, right?!
By the way, if you have all of these ingredients, then you're well on your way to making this custard pie. It's basically creme brulee but in pie form, so definitely give that recipe a try next!
How To Make Sous Vide Creme Brulee
It's almost time to make the sous vide crème brûlée!
And not to sound like a broken record, but I promise you this recipe is as easy as it gets. You just whisk the custard, portion it in your mason jars, and let the sous vide machine do its thing.
Anyway, let's not waste another second and get cooking!
Step 1: Make The Custard Mixture
First, you'll want to grab a large bowl and add the egg yolks, sugar, salt, heavy cream, and vanilla extract to it. Then you can whisk all of these ingredients together until they're nice and smooth.
Next, you'll want to strain the mixture and slowly pour the smooth custard into two mason jars, then seal the lids on top. Make sure to leave about ½ inch from the top of the mason jar so the custard has room to expand.
Step 2: Sous Vide The Creme Brulee
Now that the creme brulee mixture is prepared, you can fill a large container or pot with water, out the sous vide precision cooked in it, and set the temperature to 180°F.
Next, you'll want to slowly place the sealed mason jars into the sous vide container and let 'em cook for 1 hour.
After the hour is up, carefully remove the mason jars from the water bath. You'll want to let them cool down for a few minutes, and once they're cool enough to touch, open the lids and let the creme brulee cool to room temperature for 30 minutes.
Step 3: Torch And Serve
After the 30 minutes are up and your sous vide creme brulee has cooled, you can add about 1 ½ teaspoons of sugar on top of each custard. You'll want to make sure to add enough sugar to cover the entire surface in an even layer.
Then, once you've covered each custard in sugar, use a kitchen torch or blow torch to torch the tops until the sugar melts and caramelizes. Move the torch around the custard the entire time you're using it so it heats the tops evenly.
Lastly, decorate each creme brulee with fresh raspberries and mint, then serve immediately.
Enjoy!
How To Store Sous Vide Creme Brulee
This recipe for sous vide creme brulee makes 2 servings, and honestly, I wouldn't expect to have any leftovers.
That said, one thing I like to do is make a double batch of the custard. Then, while I'm eating the first two, I'll get the other ones cooking in the sous vide bath and save 'em for dessert the next day.
So, if you go that route, simply store your leftover creme brulee by placing the lid back on the mason jar, and you can keep it in the fridge for 2-3 days. Then whenever you want to eat it, just take it out of the fridge and dig in!
Alternatively, if you want your creme brulee to last even longer, you can freeze it in your mason jars for up to 1 month. Just make sure they've cooled completely before freezing 'em. When you're ready to enjoy your frozen leftovers again, just let the creme brulee thaw overnight in the fridge first, then enjoy.
FAQs About This Sous Vide Creme Brulee Recipe
Can you overcook creme brulee sous vide?
Cooking crème brûlée sous vide style is honestly the best way to do it. Since the sous vide machine cooks evenly and stay at a constant temperature, it shouldn't overcook and will actually cook perfectly every single time.
What temperature should creme brulee be cooked at?
Creme brulee should be cooked at180°F if you're using the sous vide technique. About an hour at that temperature should cook the creme brulee to perfection.
Wrapping It Up
Well, that's how to make sous vide creme brulee!
I know I'm biased, but I think this is the best creme brulee recipe you'll ever make. Between the simplicity of making it and how incredible the creme brulee turns out each time, you just can't beat it.
My wife and I honestly think it's more delicious than creme brulee you can get at restaurants, and we make this recipe constantly. So I have a feeling you and everyone else who tries it will love it too.
With all that said, I hope you enjoy this easy creme brulee recipe as much as I/we do.
As always, if you give it a try, leave a comment below and let me know your thoughts!
More Sous Vide Recipes
If you liked this creme brulee recipe and are looking for more recipes you can make using the sous vide method, we've got you covered.
Here are some reader favorites:
- Sous vide chicken thighs
- Sous vide pork chops
- Sous vide pork tenderloin
- Sous vide shrimp
- Sous vide pork belly
Oh, and don't forget to follow us along on TikTok, Instagram, and YouTube! We post new easy dessert recipes on them every single day.
EASY Sous Vide Crème Brûlée (Perfectly Smooth and Creamy)
This sous vide crème brûlée is incredibly rich, creamy, perfectly sweetened, and so easy to make. It combines just a handful of basic ingredients to make a smooth custard base in your handy sous vide machine, then it's finished off with a caramelized crust. Oh, and best of all, this delicious dessert comes together in just 3 simple steps!
Ingredients
- 5 egg yolks
- ¼ cup sugar
- 2 cups heavy cream
- ¼ tsp. salt
- 1 tsp. vanilla extract (or vanilla bean paste)
- Granulated sugar for topping
- Fresh mint and red raspberries (or any fresh berries)
Instructions
- In a large bowl, add egg yolks, sugar, salt, heavy cream, and vanilla extract. Whisk the ingredients together until well mixed.
- Strain the mixture, and slowly pour it into two mason jars - leaving about ½ inch from the top - and seal the jars with lids.
- Fill a large container or pot with water, attach the sous vide precision cooker, and set the temperature to 180ºF.
- Slowly place the mason jars into the sous vide water bath. Cook for 1 hour.
- Remove the mason jars from the water bath.
- Once the mason jars are not too hot to touch, open the lid and let them cool at room temperature for 30 minutes.
- Add about 2 teaspoons of sugar on top of each custard. Make sure to add enough sugar to cover the surface evenly.
- Use a kitchen torch to torch the tops until the sugar melts and caramelizes.
- Decorate with fresh berries and mint, and serve immediately.
Nutrition Information:
Serving Size:
1 servingAmount Per Serving: Calories: 950Total Fat: 96gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 0mgCarbohydrates: 33gFiber: 0gSugar: 0gProtein: 14g
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