Creme Brulee with Sous Vide Technology
Today we will share with you about Making Creme Brulee with Sous Vide Technology.
By cooking custards in a sous vide machine, we can precisely dictate the temperature to which they are heated, thus eliminating the risk of a curdled dessert. We prepare our Crème Brûlée—along with other delightful eggy treats that you’ll find if you scroll down—in small mason jars so the desserts emerge individually portioned, each in its own adorable vessel. Then sprinkled with sugar that is caramelized under a boiler or with a kitchen blowtorch.
Firstly, we need to prepare mason jar.
Ingredients | Amount |
| Remarks |
Egg yolk | 80 | g |
|
Sugar | 45 | g |
|
Whipping cream | 300 | g |
|
Salt | 1 | g |
|
Sugar (Dusting on top) | 100 | g | To make the caramel crust |
Total | 425 | g |
|
Prepare the ingredients according the recipe above.
Preheat the sous vide machine up to 80°C.
Using a hand whisk, mix well the egg yolk, salt and sugar (Do not mix till bubble form, just mix well).
Heat up the cream to 60°C, then begin slowly pouring cream into the egg mixture—introducing the cream slowly (“tempering”) allows us to combine ingredients without causing the eggs to curdle. You can increase the pour rate gradually as you go.
NOTE: We’ve tested this recipe about one billion times and have found that, with sous vide, you actually don’t need to preheat the cream to get a perfect, smooth-and-silky result. We recommend skipping this step, but if you like to do things the old-school way, by all means, carry on.
Strain the mixture, then allow to rest for 20 to 30 minutes so that bubbles have time to rise to the top and dissipate. Skim away any remaining bubbles.
Cast 150 g of mixture into each jar, pouring in a slow, low, steady stream. Pouring too quickly or from too high above the jar will cause bubbles to form on the surface of the custard.
Place the lid on the jar. Twist the lid until “fingertip tight,” meaning just barely closed and still possible to open with your fingertips.
Place jars carefully into the sous vide water bath and cook for one hour.
Remove jars from the bath and rest at room temperature.
Prepare an ice bath. Once jars are cool to the touch, transfer to ice bath to chill.
When the jars are good and cold, go ahead and tighten the lids. They will last up to a week, sealed, in the refrigerator.
Remove the lid from the jar. If condensation has pooled on the surface of the custard, gently dab with the corner of a paper towel to remove.
Set blowtorch to a low-gas-release setting. Holding the torch in your dominant hand and the jar in the other, focus the flame on the custard while rotating the jar.
Ready to serve!!
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