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Sous Vide Crème Brûlée (With or Without Mason Jars)
4.9 from 66 votes

Sous Vide Crème Brûlée (With or Without Mason Jars)

This recipe guides you through making smooth crème brûlée custards cooked gently in a sous vide water bath using mason jars or zip-lock bags. The custard is a rich blend of egg yolks, heavy cream, sugar, vanilla, and salt, cooked at a precise 179ºF (82ºC) for one hour to develop a creamy texture. After cooking, the custard is topped with granulated sugar and caramelized to form a crisp, glassy surface, achievable with a torch or oven broiler. Optional fresh berries add a refreshing garnish.

Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
Servings: 6 4-oz mason jars
Calories: 416 kcal
Course: Dessert
Cuisine: French

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

    Cup of Yum
  1. Prepare the Custard: In a large bowl add egg yolks, sugar, salt, and vanilla extract. Whisk together the ingredients until well mixed.
  2. Slowly pour the heavy cream into the egg mixture. Stir until well mixed.
  3. 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).
  4. Let them sit for 15-20 minutes so that bubbles can dissipate.
  5. 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.)
  6. Fill a large container or pot with water, attach the sous vide precision cooker and set the temperature to 179ºF/82ºC.
  7. 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.)
  8. Chill the Custard: Remove the mason jars from the water bath.
  9. 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.
  10. 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).
  11. 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.
  12. Use a kitchen torch to torch the tops until the sugar melts and caramelizes.
  13. Decorate with fresh berries and mint and serve immediately.
  14. 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

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%)

Nutrition Facts

Serving: 6 4-oz mason jars

Amount Per Serving

Calories 416

% 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.