Mix, Pour, Done. Crème brûlée can be tricky but it’s made easy with sous-vide and our original recipe.
Prep Time 10 Minutes
Cook Time 1 Hour 15 Minutes
Mason jars are preferable as it is more flexible as a container for small to large batch sizes. It is also less finicky (vs. ramekins) when placed in the water bath as it comes with a closed lid. Make sure you lightly close the lid as closing it too tight may cause the jar to crack/break while cooking.
Feel free to use double (heavy) cream instead of single cream here for a more indulgent version.
Crème brûlée needs at least 2 hours to ‘rest’ and further thicken in the fridge for maximum flavour. Feel free to prepare them a day before to rest in the fridge overnight. Don’t rush this step!
The traditional step of scalding the cream and tempering the eggs was skipped in this version as we went for a classic version of crème brûlée without additional flavouring. This step becomes necessary if you’d like to infuse the cream with flavours such as vanilla, coffee, tea, chocolate, ginger etc. If you’d like experiment with flavours for your creme brulee, there is an extra step before Step 3 above (using a vanilla pod as example):
- Heat up your cream with your preferred flavouring (e.g. vanilla pod) until just scalded, i.e. when you see the first signs of small bubbles around the edge.
- Remove the vanilla pod and then continue the rest of the recipe from Step 3: pour the hot cream gradually onto the yolk and sugar mixture, stirring constantly to mix.
- 150g egg yolks (about 8-10 medium yolks)
- 60g caster sugar (plus a little more for dusting)
- 600ml single cream
4 hours before:
- Fill your sous vide water bath and preheat water bath to 80°C (176°F) with 1 hour 15 minutes cooking time. The water level in the bath should reflect the type of container you are using for the custard, i.e. less for open ramekins, more if you’re working on a larger batch of closed mason jars.
- While the water bath is preheating, whisk the egg yolks and sugar together until the sugar dissolves. The mixture should now be a lighter, pale yellow colour.
- Mix in the cream to the mixture while stirring. Skim off and discard the foam from the surface of the mixture.
- Pour the mixture directly into individual ramekins or mason jars. Remove any further bubbles on the surface by lightly flashing the top surface with a blowtorch, or alternatively gently tapping the ramekins/jars on the counter top. If you’re using mason jars, close the jar lightly with its lid.
- Once target temperature is reached, carefully place the ramekins/jars in the water bath to cook for 1 hour and 15 minutes. For ramekins, make sure the water bath level is 1 inch below the top of the jar. For mason jars with lightly closed lids, you can submerge and stack them in the water bath.
- Once they are ready, carefully remove the ramekins/jars and allow it to cool down gradually to room temperature for 30 minutes. For jars, remove the jar lid so that it cools faster. The custard should be set and slightly wobbly at the center at this stage.
- Place the crème brûlées into the refrigerator to further cool, set and thicken for at least another 2 hours.
5 minutes before:
- Scatter a layer of sugar on top of the crème brûlées and blowtorch and blowtorch until golden brown.
- Let it rest for 5 minutes before serving so the caramelised sugar hardens slightly for the satisfying crack when tapped with a spoon!