Imagine serving a dessert that consistently impresses your guests, every single time. That’s the magic of sous vide crème brûlée. This method is incredibly consistent and removes all the guesswork from cooking custard. You get a perfectly smooth, velvety base every time, topped with an irresistibly crunchy caramelized sugar crust.
It seems every upscale restaurant offers classic Crème Brûlée. This fancy dessert has a rich custard base topped with caramelized sugar. It’s both simple and full of contrast.
I’ve grown to love the mix of textures and tastes in Crème Brûlée. The first break of the crispy top reveals a creamy, vanilla-flavored custard. Each bite is a treat.
As a dessert fan, getting good at Crème Brûlée has brought style to my kitchen. It wows my guests and is my go-to treat.
Yet, I didn’t always get it right. Then, sous vide cooking came along. Now, it’s the best way to make perfect Crème Brûlée every time. I also used it to cook a variety of other dishes, such as sous vide chocolate pudding, sous vide cheesecake, sous vide cheese omelet, and sous vide brownies.
Why is This Sous Vide Creme Brulee So Good?
Sous vide Crème Brûlée shines because of its unique approach to creating the dessert’s defining element: the creamy custard.
Here’s why it stands out:
- Uniform Custard Texture: The sous vide technique allows the custard to cook evenly and slowly at a controlled temperature, which prevents the proteins from curdling, a common mishap when using an oven. This results in a custard that is exceptionally smooth and velvety, with no risk of it turning grainy or overcooked.
- Deep, Infused Flavors: Cooking the custard in a vacuum-sealed bag or jar allows the flavors to become more concentrated and deeply infused. Whether it’s the vanilla bean, spices, or other flavorings, each note is more pronounced and integrated into the custard, enhancing the overall taste.
- Stress-Free Precision: With sous vide, the precise temperature control means you never have to worry about the custard reaching too high a heat, which can ruin the texture. This precision greatly simplifies the cooking process, ensuring perfection every time without the anxiety of traditional methods.
- Flexibility and Efficiency: The sous vide method not only guarantees a perfect dessert but also offers flexibility. The custard can be prepared and cooked ahead of time, stored in the refrigerator, and simply finished with the sugar topping when ready to serve. This is particularly advantageous for restaurants or home cooks planning a sophisticated dessert for a gathering.
So, follow our sous vide crème brûlée recipe and you will:
- Enjoy Perfect Consistency: Achieve a consistently smooth and creamy custard that is just set, with no lumps or curdles, every time you make it.
- Cook with Ease: Take advantage of the hassle-free cooking process that sous vide offers, allowing you to prepare this dessert without constant monitoring or temperature checking.
- Prevent Jar Damage: Eliminate the risk of cracking glass jars by using the gentle and even heat distribution of sous vide cooking.
- Avoid Overcooking: Say goodbye to overcooked, rubbery custards. The precise temperature control ensures your crème brûlée is perfectly cooked without ever scrambling the eggs.
- Store Longer: Enjoy the convenience of making your dessert in advance. Your sous vide crème brûlée can be refrigerated and stored for up to two weeks, ready to be finished with a sugar crust and served at a moment’s notice.
Equipment Needed for Sous Vide Crème Brûlée
Typhur All-in-One Sous Vide Machine – This innovative device is the world’s first all-in-one sous vide machine. Unlike other sous vide cookers, which require customers to purchase components separately, the Typhur Sous Vide Station includes everything you need to start cooking sous vide right out of the box:
- Circulator Tower: Precisely controls the water temperature for even cooking.
- Sous Vide Container: Provides a perfect environment for sous vide cooking.
- Vacuum Bag: Ensures airtight sealing for optimal cooking results.
- Vacuum Sealer: Easily seals the bags for cooking.
- Snap Weight: Keeps bags submerged in the water bath for consistent cooking.
Glass Jars or Ramekins – Use heatproof glass jars or ramekins to hold the custard mixture during cooking.
Blowtorch or Kitchen Torch – Essential for caramelizing the sugar topping to create the signature crispy crust.
Ingredients & Substitutions for Sous Vide Crème Brûlée
Whole Milk: If you prefer a richer custard, you can use half-and-half or a combination of whole milk and cream.
Heavy Whipping Cream: For a lighter version, substitute part or all of the heavy cream with half-and-half or whole milk. However, note that this may affect the richness and creaminess of the final custard.
Vanilla Bean Pod: If you don’t have a vanilla bean pod, you can use vanilla extract or vanilla bean paste as alternatives. Adjust the quantity to taste.
Egg Yolks: Egg yolks are crucial for the custard’s texture and flavor. Avoid substituting them with whole eggs as it may result in a different consistency.
White Granulated Sugar: While granulated sugar is traditional for Crème Brûlée, you can experiment with brown sugar, coconut sugar, or even maple syrup for variations in flavor. Keep in mind that different sugars may affect the caramelization process.
How to Sous Vide Creme Brulee
- Preheat Water Bath
Add enough water to the sous vide container to ensure that the ingredients are fully submerged and the minimum quantity of water is reached. Complete the set up by securing the circulator tower to the sous vide container. Set the target cooking temperature at 185°F/85℃.
- Prepare Custard Mixture
In a small saucepot, combine the whole milk and heavy cream, along with the vanilla bean seeds. Gently bring the milk and cream to a gentle simmer. Once at a simmer, remove it and allow the mixture to cool to room temperature.
In a medium-sized mixing bowl, combine the egg yolks and granulated sugar. Mix until the yolks form a cohesive mixture and the sugar has dissolved.
Slowly whisk in the cooled milk and cream mixture into the egg yolks and sugar. Mix until well incorporated before straining through a fine mesh strainer. - Fill Jars
Add approximately 1/2 cup of the custard mixture to each of the 4 oz. jars. Make sure not to overfill and that the lids are tightened to each jar.
- Cook Sous Vide
Using a pair of tongs or a jar lifter, gently lower the Crème Brûlées into the water bath. Allow the Crème Brûlées to sous vide for 45 minutes at 185°F/85℃.
- Chill Custard
After the Crème Brûlées have finished cooking, carefully remove them from the water bath and allow them to cool at room temperature before chilling in the refrigerator for 1 to 2 hours.
- Caramelize Sugar Topping
To finish, top each jar with sugar. Pour off any excess sugar. Using a torch slowly caramelize the sugar until it reaches a deep caramel color. Allow the sugar to cool for 1 to 2 minutes before serving.
Crème Brûlée
Video
Equipment
- Whisk
- Small Mixing Bowl
- Fine Mesh Kitchen Strainer
- 4 Ounce Ball Jars with Lids
- Sauce Pot
- Chef Knife
- Tongs
Ingredients
- 250 ml whole milk
- 375 ml heavy whipping cream
- 1 each vanilla bean pod split and scraped
- 7 each egg yolks
- 1/4 cup white granulated sugar
Instructions
- Add enough water to the sous vide container to ensure that the ingredients are fully submerged and the minimum quantity of water is reached. Complete set up by securing the circulator tower to the sous vide container. Set the target cooking temperature at 185°F/85℃.
- Using a paring knife, split the vanilla bean lengthwise before scraping the vanilla bean pulp away from the pod.1 each vanilla bean pod
- In a small saucepot, combine the whole milk and heavy cream, along with the vanilla bean seeds. Gently bring the milk and cream to a gentle simmer. Once at a simmer, remove it and allow the mixture to cool to room temperature.250 ml whole milk, 375 ml heavy whipping cream
- In a medium-sized mixing bowl, combine the egg yolks and granulated sugar. Mix until the yolks form a cohesive mixture and the sugar has dissolved.7 each egg yolks, 1/4 cup white granulated sugar
- Slowly whisk in the cooled milk and cream mixture into the egg yolks and sugar. Mix until well incorporated before straining through a fine mesh strainer.
- Add approximately 1/2 cup of the custard mixture to each of the 4 oz. jars. Make sure not to overfill and that the lids are tightened to each jar.
- Using a pair of tongs or a jar lifter, gently lower the Crème Brûlées into the water bath. Allow the Crème Brûlées to sous vide for 45 minutes at 185°F/85℃.
- After the Crème Brûlées have finished cooking, carefully remove them from the water bath and allow them to cool at room temperature before chilling in the refrigerator for 1 to 2 hours.
- To finish, top each jar with sugar. Pour off any excess sugar. Using a torch slowly caramelize the sugar until it reaches a deep caramel color. Allow the sugar to cool for 1 to 2 minutes before serving.
Nutrition PER SERVING
(Nutrition information is calculated automatically by Spoonacular API and should be considered an estimate.)
