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Recipes may have been adapted, either using a different cooking method and/or pantry seasonings from the Pampered Chef. Appropriate credit has been given to the recipe blogger I have found it from, along with links back to the original source. Let’s get cooking!
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Crème Brûlée is an exquisite dessert, marrying a velvety custard with a crisp caramelized sugar crust.
With the Sous Vide method, making this luxurious treat has never been easier!
Is Sous Vide Crème Brûlée a thing?
According to Anova Culinary, it most certainly is!
“Creme brûlée is the perfect dessert for sous vide cooking. The temperature is always precise and there is no wrangling a full water bath in and out of the oven. You simply CANNOT overcook it! You can make as many portions as you can fit screw-top mason jars in your cooking vessel with water still circulating around them. You can make it five days in advance and literally stack your jars in the fridge, not having to worry about entire trays of ramekins being perfectly covered and taking up entire shelves.”
Here’s a quick Sous Vide refresher:
Sous Vide is a method of cooking foods in a water bath at a precisely controlled (lower) temperature for an extended period time. The results speak for themselves. You won’t ever worry about overcooking an expensive cut of meat, it will come out perfectly tender and juicy, based on the temperature YOU select, every single time. So far, I notice also that using the sous vide method leaves me time to do other things, as it’s a matter of placing your food in a reusable or zip top bag and into the water, pressing START and it does its thing.
Is Sous Vide Crème Brûlée a thing?
According to Anova Culinary, it most certainly is!
“Creme brûlée is the perfect dessert for sous vide cooking. The temperature is always precise and there is no wrangling a full water bath in and out of the oven. You simply CANNOT overcook it! You can make as many portions as you can fit screw-top mason jars in your cooking vessel with water still circulating around them. You can make it five days in advance and literally stack your jars in the fridge, not having to worry about entire trays of ramekins being perfectly covered and taking up entire shelves.”
Believe me, this is the EASIEST way I’ve ever made this recipe, and once you try it, you won’t go back to the traditional method.
For this recipe, I used my Deluxe Multi Cooker:
Pressure Cooker, Sous Vide Cooker, Slow Cooker, Yogurt Maker, and Sterilizer
Our pressure cooker offers so many ways to get a delicious meal on the table with minimal effort and perfect results, every time. In addition to quick cooking—fast, flavorful meals cooked up to 70% faster than other methods even from frozen—and no-fuss slow cooking so it does it thing while you’re doing yours, you can sous vide, the secret to restaurant-quality steaks, fish, and more. With sous vide, you pick the temperature, and it cooks to the exact doneness you love, every time! No more undercooked centers and overcooked outsides. After your food reaches its perfect doneness, it can stay put for up to two hours without overcooking, giving you lots of wiggle room for serving. Plus, there is a yogurt function so you can make homemade yogurt with just two ingredients and less than 5 minutes of hands-on time, and you can even sterilize bottles and utensils. All of this without ever turning on the oven!
Confident Cooking
With 16 preprogrammed settings at your fingertips, you can cook everything from meat, rice, and beans to desserts minus the guesswork. Some added features include an indicator that shows at-a-glance progress of preheating, cooking, and warming so you always know the status of what you’re making and two lid rest slots on the back so you can securely rest the lid on the Deluxe Multi Cooker instead of your counter. The steam release button is safely positioned to keep your hands away from any steam and the outside of the unit stays cool even while in use.
Product Details
6-qt. (5.6-L) capacity; 13″ x 15″ x 13″ (33 cm x 38 cm x 33 cm)
Includes a stainless-steel inner pot, wire rack, and silicone seal which are all dishwasher-safe, and a cooking guide with recipes and cooking charts.
16 preprogrammed settings: Custom, Sear, Egg, Poultry, Beef/Pork, Seafood, White Rice, Whole Grains, Soup, Beans, Dessert, Steam, Slow Cook, Sous Vide, Yogurt, and Sterilize.
Built in carrying handles, hidden cord storage, and an on/off switch.
Separate display screen lets you adjust chime volume, brightness, Fahrenheit or Celsius, and adjust for high-altitude cooking if needed.
Click the link to get your Deluxe Multi Cooker today. You’ll be glad you did.
Let’s jump right in!
Ingredients
Custard
- 5 large egg yolks
- 1/2 cup granulated sugar
- 1 vanilla bean, split lengthwise, or 1 teaspoon vanilla extract
- 2 cups heavy cream
Topping
- 1/4 cup granulated sugar
Instructions
Fill the inner pot of the Deluxe Multi Cooker with water 1″ below the ½ fill line. Lock the lid and select SOUS VIDE. Set the temperature to 179° F and the timer for 1 hour; press and hold START.
Separate 5 egg yolks. Combine yolks with sugar, whisk well.
Split vanilla bean lengthwise with the tip of a paring knife. Using the edge of the knife, scrape out all the seeds on both splits of the bean, and add to egg mixture. Whisk to incorporate.
Whisk in heavy cream, then strain the mixture. Pour into jars with lids.
When you hear beeps and ADD is displayed on the DMC, open the lid and submerge the jars. Lock the lid and press START.
When the timer is up, press CANCEL. Carefully remove the jars. Allow them to cool, then remove the lids. Remove condensation from inside the lids, then use the lids to cover the jars once again. Chill for 4 hours-overnight.
Topping Add 1.5 teaspoons of sugar to each jar. Use a kitchen torch to brown sugar, or broil for 1-3 minutes.
That’s a wrap! I’d love to hear your thoughts, so please leave a comment below. Your feedback means a lot to me! Together, we’re making kitchen life easier, one Pampered Chef tool at a time.
Happy cooking!
— imapampchef
***I am a Pampered Chef Consultant – please contact me when you would like to schedule your virtual or in-person party, fundraiser or wedding shower, or to place an order. If you have any questions about the products you already have, or want some information on starting your own PC business, I can help you with that as well!!***
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Sous Vide Crème Brûlée
Equipment
Ingredients
- 5 large egg yolks
- ½ cup granulated sugar
- 1 vanilla bean or sub. 1 tsp vanilla extract
- 2 cups heavy cream
Topping
- ¼ cup granulated sugar
Instructions
Instructions
- Fill the inner pot of the Deluxe Multi Cooker with water 1″ below the ½ fill line. Lock the lid and select SOUS VIDE. Set the temperature to 179° F and the timer for 1 hour. Lock the lid and press START. It will display the word “RUN”.
- Separate 5 egg yolks. Combine yolks with sugar, whisk well.5 large egg yolks, 1/2 cup granulated sugar
- Split vanilla bean lengthwise with the tip of a paring knife. Using the edge of the knife, scrape out all the seeds on both splits of the bean, and add to egg mixture. Whisk to incorporate.1 vanilla bean
- Whisk in salt and heavy cream, then strain the mixture. Pour into jars with lids.2 cups heavy cream
- When you hear beeps and ADD is displayed on the DMC, open the lid and submerge the jars. Lock the lid and press START.
- When the timer is up, press CANCEL. Carefully remove the jars.
- Allow them to cool, then remove the lids. Remove condensation from inside the lids, then use the lids to cover the jars once again. Chill for 4 hours-overnight.
Topping
- Add 1.5 teaspoons of sugar to each jar. Use a kitchen torch to brown sugar, or broil for 1-3 minutes.1/4 cup granulated sugar
Notes
Nutrition Estimate
Nutritional Information Disclaimer:
The provided nutritional information is automatically calculated and should only be used as an approximation. It is offered as a courtesy and may not reflect exact values due to variations in ingredients, cooking methods, and other factors. We recommend consulting with a qualified healthcare professional or nutritionist for precise dietary information.
