https://www.cutoutandkeep.net/projects/sous-vide-creme-brulee • Posted by MagicalGirlMaya
I have something a bit dangerous for you guys today. Blame Alex because he is the one that introduced me to the idea. He brought this evil upon all of us. This great unspoken tragedy yet to befall us all is the miracle of sous vide creme brûlée. Let that idea sink in for a moment. You can now throw all of the ingredients into your sous vide and basically leave it. All of the hassle of creme brûlée completely abolished and delicious easy to make egg custard left in its place.
I have something a bit dangerous for you guys today. Blame Alex because he is the one that introduced me to the idea. He brought this evil upon all of us. This great unspoken tragedy yet to befall us all is the miracle of sous vide creme brûlée. Let that idea sink in for a moment. You can now throw all of the ingredients into your sous vide and basically leave it. All of the hassle of creme brûlée completely abolished and delicious easy to make egg custard left in its place.
It’s as simple as mixing up all of your custard ingredients in a bowl. You can use regular sugar, but vanilla sugar really adds an extra punch of flavor.
Then you just put your ingredients into your bag, or whatever you’re sous vide-ing in. Cook at 180 F for 40 minutes in your sous vide setup, manipulating periodically. Then pour equal portions into mason jars and allow to cool in the fridge for a minimum of four hours.
Let your custard set for at least 4 hours, but I recommend 6 if you’ve got the time to spare. Then just cover with sugar, I used muscovado sugar, and torch until a crust is formed. Allow to cool for a bit and then serve.