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Sous Vide Crème Brûlée

Making Crème Brûlée has never been easier! Five ingredients to sous vide your way to the most amazing and decadent dessert you'll ever desire. Your taste buds will thank you!!!
5 from 2 votes
Prep Time 10 mins
Cook Time 1 hr
Course Dessert
Servings 6 servings


  • 5 large egg yolks
  • ½ cup granulated sugar
  • 2 cups heavy cream
  • ¼ tsp salt
  • 1 tsp vanilla extract or paste


  • ¼ cup granulated or raw sugar
  • fresh berries and mint optional


  • 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 2 hours; press and hold START.
  • Separate 5 egg yolks. Combine egg yolks with 1/2 cup sugar, whisk well.
  • Mix in 1/4tsp salt, 1 tsp vanilla extract or paste, and 2 cups heavy cream. Mix well.
  • Strain the mixture. Pour mixture into prep bowls or zip top bags.
  • When you hear beeps and ADD is displayed on the DMC, open the lid and submerge the bags and/or bowls. Lock the lid and press START.
  • When the timer is up, press CANCEL. Carefully remove the bags/bowls. Pour custard into prep bowls once cooled. Chill for 4 hours-overnight.
  • Add 1.5 teaspoons of sugar (I used raw sugar) to each bowl of custard. Use a kitchen torch to brown sugar,or broil for 1-3 minutes. 
  • Decorate with fresh berries and mint, if desired.
Tried this recipe?Let us know how it was!