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Sous Vide Ginger Creme Brulee

This recipe is part of our fantastic Sweet Sous Vide feature full of great recipes by SVKitchen.com. We will add new Sweet Sous Vide recipes every other week so if you are interested in learning how to use your sous vide machine to make great sweets and desserts then check back often!

Sous Vide Ginger Creme Brulee

Creme Brulee with Tropical Fruit Compote

We've been experimenting with ways to expand the functionality of our water oven, and using it as a bain marie has opened up all sorts of possibilities. A bain marie consists of one cooking vessel nestled inside another, the smaller of the two holding the food and the larger filled with a liquid, usually water. It's typically used in cooking situations where it's important to maintain an even temperature and avoid overheating. Sound familiar?

Traditional uses for a bain marie include custards and delicate sauces such as Hollandaise or Bearnaise. Our first experiment was with custard, and using our SousVide Supreme as a bain marie was easy and near-foolproof. We wanted to cook the custards in ramekins, so the only tricky part was elevating the cups above the SousVide Supreme's minimum water fill line so the water wouldn't swamp the custards. In the end, we improvised a rack that allowed us to control the water level so it came the desired two-thirds up the sides of the cups.

I love all things ginger, and this custard is subtly infused with fresh ginger root. If ginger is not your thing, leave it out and add the seeds of a vanilla bean or some vanilla powder for a more classic custard. I like to serve these custards as a creme brulee, but they're also delicious without the sugar topping. Although it's not traditional, I serve them with our Tropical Fruit Compote right on top of the creme brulee. The crunchy caramelized sugar, creamy custard, and chunks of fruit with their aromatic syrup come together in a texturally complex and tasty mouthful.

Ramekins or custard cups vary widely in size and capacity. For this recipe, make sure that the depth of the custard in the cup is no more than 1 inch. If the liquid is deeper than 1 inch, increase the cooking time.

Bain Marie Video

Sous Vide Ginger Creme Brulee

By Pam McKinstry
Published: June 7, 2012
Prep time: 45 Minutes
Cooking Time: 50 Minutes
Finishing Time: 10 Minutes
Temperature: 185°F / 85°C
Serves: 4 People

Sous Vide Ginger Creme Brulee Ingredients

2 cups heavy (whipping) cream
2/3 cup whole milk
4 teaspoons peeled and fresh chopped ginger
4 large egg yolks
½ cup superfine sugar
Pinch of salt

Sous Vide Ginger Creme Brulee Directions

  1. Fill the water oven to the fill line. Arrange a rack so that it rests about a half-inch below the surface of the water. Place four empty ramekins or custard cups on the rack and check to see that the level of the water comes two-thirds up the sides of the cups. Remove the ramekins from the water oven, but leave the rack in place.
  2. Preheat the water bath to 185°F (85°C).
  3. Place the cream, milk, and ginger in a medium saucepan and heat over low heat until the mixture is hot. Turn off the heat and let the mixture steep for 30 minutes. Strain the mixture through a fine mesh sieve and discard the solids. Return the liquid to a clean saucepan and reheat until it is just hot; do not allow it to boil.
  4. Place the egg yolks in a medium bowl and whisk to combine. Gradually whisk in the sugar and salt. Slowly whisk in the gingered cream. Divide the custard among the ramekins (2/3 cup per ramekin, unless your dishes are small). Cover each ramekin with a piece of plastic wrap and secure the plastic with a rubber band.
  5. Set the ramekins on the wire rack, ensuring that the water comes two-thirds up the sides of the cups. If necessary, remove some of the water from the oven, or add more as needed. Cook for 50 minutes, then remove the ramekins and let them cool slightly. When cool enough to handle, remove the plastic wrap and let the custards cool completely. Refrigerate until cold. The custards can be wrapped and refrigerated for up to 3 days before serving.
  6. To serve, spread a thin layer of sugar on top of each chilled custard and caramelize with a torch to make creme brulee. Top with some of the Tropical Fruit Compote, if using.
This recipe is part of our fantastic Sweet Sous Vide feature full of great recipes by SVKitchen.com. We will add new Sweet Sous Vide recipes every other week so if you are interested in learning how to use your sous vide machine to make great sweets and desserts then check back often!
Help me improve my content, let me know what you thought of this recipe! Just click on a star below to rate it.
Average Recipe Rating (click star to rate)
Thanks, your rating has been saved! Please let me know any additional thoughts in the comments!

Sous Vide Ginger Creme Brulee

PT50M 4 People Ingredients: 2 cups heavy (whipping) cream 2/3 cup whole milk 4 teaspoons peeled and fresh chopped ginger 4 large egg yolks ½ cup superfine sugar Pinch of salt