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Sous Vide Creme Brûlée Recipe

Sous vide creme brulee

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I have made hundreds of crème brûlée in my chef career and I prefer to use a sous vide version of this classic treat. My version of the recipe produces an unbelievably smooth and creamy textured brûlée with the perfect balance of sweetness and vanilla flavor. 

To present this dessert I like to invert the brûlée and use a rectangle serving plate to accentuate its visual appeal. For a simplified version, you can leave the crème brûlée in the mason jar, brûlée and serve.   


Want more like this? Our comprehensive book Champions of Sous Vide is a great collection of more than 70 sous vide recipes from two dozen top sous vide cooks.


Sous Vide Creme Brûlée Recipe

  • Published: October 29, 2021
  • By Chef Elizabeth Lee
  • Total Time: 1 hour
  • Cooks: 176°F (80°C) for 1 hour
  • Serves: 6

Ingredients for Sous Vide Creme Brûlée

  • For the Creme Brûlée 

  • 1 vanilla bean
  • 6 tablespoons caster sugar
  • 11 large egg yolks
  • 1/8 teaspoon salt
  • 2 1/2 cups heavy cream (36% M.F.)
  • 6 mason jars (3-ounce size)
  • For the Vanilla Ice Cream 

  • 2 cups reserved cream liquid from the Crème Brûlée 
  • For the Garnishes

  • 12 mint sprigs 
  • 4 peaches or nectarines
  • To Assemble

  • 1 1/2 teaspoons caster sugar (2nd amount)
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Cooking Instructions for Sous Vide Creme Brûlée

For the Creme Brûlée 

Heat sous vide bath to 176°F (80°C). 

To remove seeds from the vanilla bean: run the tip of a paring knife lengthwise down the center of the bean to expose the seeds inside and split the bean into two pieces. Place the halves, skin side down on a cutting board. Using the dull edge of a knife, run the knife down the center of each pod to remove the seeds.

Add vanilla seeds and sugar to a small bowl and combine thoroughly with your fingertips so that no clumps remain.

Note: the empty vanilla pods can be utilized to infuse various liquids or add to a jar of sugar to create vanilla-scented sugar. 

In a large bowl, whisk egg yolks, vanilla sugar and salt until well combined. Continue whisking as you slowly incorporate the heavy cream. Strain the mixture into a large clean bowl and rest 20 minutes. This ensures that all bubbles will have time to rise to the surface and dissipate. Yields 3 1/2-cups. 

Fill each mason jar with a generous 1/4-cup of the liquid; reserving the remaining 2-cups liquid for the Vanilla Ice Cream recipe. Close each jar so the lid is fingertip tight. When the sous vide bath is at proper temperature, use tongs to submerge each jar into the bath in an upright position. Do not be alarmed if bubbles rise to the surface of the water bath, as this is air escaping from the jars. Sous vide for 1 hour.

Using tongs, remove mason jars from the water bath and place on countertop. After 15 minutes, remove the lids to ensure that condensation does not develop and then allow the jars to cool to the touch. When the jars have completely cooled, about 35 to 45 minutes, add and tighten the lids. Reserve jars in refrigerator for at least 4 hours and up to 1-week, before service.

For the Vanilla Ice Cream 

Fill an ice cream/sorbet maker or Paco Jet* cylinder and follow manufacturer's directions to make the vanilla ice cream. 

For the Garnishes

Rinse mint sprigs, pat dry and reserve.  

Slice peaches or nectarines into 24 wedges and 12 cubes for plating.

Refrigerate ingredients until serving.

To assemble

Remove Vanilla Ice Cream from freezer to soften for service.  If using a Paco Jet*, pacotize the ice cream reserved in the beaker.

Fill a tall glass with hot water and insert a thin paring knife to warm.

Remove the crème brûlée jars from refrigerator and run the tip of the knife around the edge of each brûlée 3 to 4 times; cleaning the knife with a paper towel after each rotation.  

Invert each brûlée onto small individual plates and if necessary, tidy and remold each with a damp finger.  

Dust the top of each brûlée with 1/4-teaspoon caster sugar (2nd amount).  

Using a kitchen torch, torch each brûlée until the sugar has caramelized and is golden brown.  

Add mint and peach wedge garnishes to each plate and serve.


Want more like this? Our comprehensive book Champions of Sous Vide is a great collection of more than 70 sous vide recipes from two dozen top sous vide cooks.


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