Crème Brûlée

Wed, Dec 25, 2019




1. Preheat

Preheat your sous vide bath to 80 °C (176 °F) .

2. Combine milk and cream

Combine the milk and cream in a bowl with a whisk.

3. Combine the yolks and sugar

Combine the yolks and sugar in a bowl with a whisk.

4. Combine everything

Gradually add the cream mixture to the egg mixture, whisking constantly.

5. Sieve

Sieve the combined mixture to remove any bubbles.

6. Cast

Carefully cast the mixture into eight 135ml mason jars, and tightly fasten the lids.

7. Cook

Carefully lower the jars into the water bath using tongs, and cook for 1 hour.

8. Ice bath

Transfer jars to an ice bath and leave until cooled.

9. Set

Remove from ice bath and refrigerate until set.

At this point you can store them in the fridge for one week.

10. Brûlée

Add one teaspoon of granulated sugar to each jar, then give the jar a small shake to spread it over the custard.

Fire up your blowtorch and burn the top of the sugar until it bubbles up.

A good technique is to hold the jar in one hand and the torch in the other. Rotate the jar slowly with your one hand, while flaming the sugar with the other.