Sous Vide Crme Brle

[elleng]

That's creme brulee!!!

A cookbook recipe exclusively for All-Access members from Sous Vide for Everybody
SERVES4

TIMESous vide: 60 to 75 minutes, active cooking time: 40 minutes, plus resting and chilling time

WHY THIS RECIPE WORKS
Conventional custard recipes require care and attention with temperature-sensitive steps like tempering eggs with the hot dairy to avoid curdling and arranging a water bath in the oven.

GATHER YOUR INGREDIENTS
½ vanilla bean (1 gram)
2 cups (500 grams) heavy cream
5 large egg yolks (75 grams)
⅓ cup (65 grams) granulated sugar
Pinch salt
4 teaspoons (20 grams) Demerara or turbinado sugar

VIEW INGREDIENTS
View Nutritional Informationi
KEY EQUIPMENT

KEY EQUIPMENT - Sous Vide Machines (Immersion Circulators)
Sous Vide Machines (Immersion Circulators)
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BEFORE YOU BEGIN
Sous Vide Temperature: 180°F/82°C Sous Vide Time: 60 to 75 minutes Active Cooking Time: 40 minutes, plus resting and chilling time Make Ahead: Crème brûlée can be refrigerated for up to 3 days.

1
INSTRUCTIONS
Using sous vide circulator, bring water to 180°F/82°C in 7-quart container.

2
Cut vanilla bean in half lengthwise. Using tip of paring knife, scrape out seeds. Whisk vanilla bean and seeds, cream, egg yolks, granulated sugar, and salt in bowl until sugar has dissolved. Strain custard through fine-mesh strainer into 4-cup liquid measuring cup, then divide evenly among four 8-ounce widemouthed Mason jars. Gently tap jars on counter to remove any air bubbles, then seal; do not overtighten lids.

3
Gently lower jars into water bath until fully submerged. Cover and cook for at least 60 minutes or up to 75 minutes.

4
Transfer jars to wire rack and let cool to room temperature, about 1 hour. Refrigerate until chilled, at least 4 hours.

5
Gently blot away condensation on top of custards using paper towels. Sprinkle each custard with 1 teaspoon (5 grams) turbinado sugar. Tilt and tap each jar to distribute sugar evenly, then wipe rims of jars clean. Ignite torch and caramelize sugar by sweeping flame of torch from perimeter of custard toward middle, keeping flame about 2 inches above jar, until sugar is bubbling and deep golden brown. Let sit for 5 minutes to allow sugar crust to harden, then serve.

https://www.americastestkitchen.com/recipes/12304-sous-vide-creme-brulee?

Call me 5 minutes before it's ready, please!!!

[FBaggins]

1. With respect... I don't see the point

I'm a big fan of sous vide, but this strikes me as more work and time than the traditional method - and much harder to torch before service.

[elleng]

2. Nor do I, I've never used the method, but like to share for DU 'foodies!'

I rarely cook anything these days, and I order creme brulee whenever it's on the menu.

[FBaggins]

3. I have four in my fridge right now. I was tortured last week

Had a special event at a Churrascaria last weekend. Was just coming to an end and I noticed that the table next to us had crème brûlée that looked wonderful.

Of course... who would have room left for dessert with a pricey all-you-can-eat Brazilian steakhouse (and, of course, it costs extra)? I didn't have room for a mint!

My wife lamented the same thing the next day (it's her favorite dessert) - so I made a batch yesterday.

Don't know what they're talking about with "can be refrigerated for up to 3 days". I've never had them that long.

[elleng]

4. WOW!