Sous Vide Crème Brûlée (With or Without Mason Jars)
User Reviews
4.9
Sous Vide Crème Brûlée (With or Without Mason Jars)
Description
Sous Vide Crème Brûlée (With or Without Mason Jars) features a custard base made from egg yolks, sugar, heavy cream, vanilla, and salt, carefully mixed and strained before cooking. The sous vide process ensures even, gentle cooking at 179ºF (82ºC) for an hour, preventing overcooking or curdling, and resulting in a custard that is silky and tender. The recipe accommodates cooking in mason jars with partially tightened lids to avoid pressure buildup or in vacuum-sealed zip-lock bags for convenience.
The finished custard is topped with a thin layer of granulated sugar which is then caramelized to form the signature brûlée crust. This can be done using a kitchen torch for an even caramelization or under a broiler with close attention to prevent burning. The custard's texture is creamy with a smooth surface, although straining and resting before cooking help minimize bubbles and foam.
This dessert is ideally served chilled with the warm, crisp sugar topping providing contrast. Fresh berries can be served alongside for a bright note. The recipe notes offer troubleshooting tips such as avoiding excess heavy cream to prevent runniness and ensuring lids are fingertip-tight to prevent jar cracking during sous vide. Resting the custard before cooking reduces surface bubbles, improving texture.
Ingredients
For the Custard
- 5 egg large yolks
- 1/2 cup granulated sugar
- 2 cups heavy cream (or heavy whipping cream, 35% fat)
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
For the Topping
- 1/4 cup granulated sugar about 1 ½ teaspoons for each crème brûlée
- fresh berries optional, to serve with
Instructions
- Prepare the Custard: In a large bowl add egg yolks, sugar, salt, and vanilla extract. Whisk together the ingredients until well mixed.
- Slowly pour the heavy cream into the egg mixture. Stir until well mixed.
- Strain the mixture, and slowly pour it into each mason jar, leaving about 1/2 inch from the top. (Make sure the mason jars and the lids are dry). If you don’t have canning mason jars, you can use zip-lock bags* (see recipe notes).
- Let them sit for 15-20 minutes so that bubbles can dissipate.
- Place the lid on each mason jar, and twist it gently until “fingertip tight” (This means the lid is barely closed and can be easily open with 2 fingertips.)
- Fill a large container or pot with water, attach the sous vide precision cooker and set the temperature to 179ºF/82ºC.
- Sous Vide Cook the Custard: Use a pair of kitchen tongs and slowly place the mason jars into the sous vide water bath. Cook for 1 hour. (It's best to place the mason jars into the water bath BEFORE it's heating up to avoid the risk of cracking.)
- Chill the Custard: Remove the mason jars from the water bath.
- Once the mason jars are not too hot to touch, open the lid and let them cool at room temperature for 30 minutes. In the mean time, dry the lid completely.
- Once the jars are cool. Put back the lid and fasten it tightly. Let the custard chill in the fridge for at lease 4 hours. (Or up to about 2 weeks).
- Burn the Sugar: When you are ready to serve, take the mason jars out of the fridge and remove the lid. Add about 1 ½ teaspoons sugar on top of each custard. Make sure to add enough sugar and cover the surface evenly.
- Use a kitchen torch to torch the tops until the sugar melts and caramelizes.
- Decorate with fresh berries and mint and serve immediately.
- For leftovers, you can store them in the fridge and they'll last for up to 2 weeks.
Notes
- When sealing mason jars, ensure lids are just fingertip tight to avoid pressure buildup and cracking during cooking.
- Let custard rest about 15-20 minutes before cooking to reduce surface bubbles and ensure smooth texture.
- You can use a broiler instead of a torch to caramelize the sugar topping, but watch carefully to avoid burning.
- Too much heavy cream may cause runny custard; follow proportions carefully and test for doneness.
- Pour custard into a vacuum-sealed zip-lock bag if you don't have mason jars, and cook sous vide as directed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 64-oz mason jars
Amount Per Serving
Calories 416 kcal
% Daily Value*
| Calories | 416kcal | 21% |
| Carbohydrates | 28g | 9% |
| Net Carbohydrates | 28g | |
| Protein | 5g | 10% |
| Fat | 33g | 51% |
| Saturated Fat | 20g | 100% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Cholesterol | 252mg | 84% |
| Sodium | 126mg | 5% |
| Potassium | 93mg | 2% |
| Sugar | 27g | 54% |
| Vitamin A | 1383IU | 28% |
| Vitamin C | 0.5mg | 1% |
| Calcium | 72mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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