Sous Vide Crème Brûlée
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!
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
You could also substitute the vanilla bean for vanilla paste, if desired.
Dessert will keep in the refrigerator up to three days.
Nutrition
Calories: 620kcalCarbohydrates: 42gProtein: 7gFat: 49gSaturated Fat: 29gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gCholesterol: 364mgSodium: 43mgPotassium: 137mgSugar: 41gVitamin A: 2056IUVitamin C: 1mgCalcium: 106mgIron: 1mg
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