Creme Caramel with Sous Vide Technology

April 6, 2020

Creme Caramel is a custard dessert with a layer of clear caramel sauce, contrasted with creme Brulee which is custard with a hard caramel layer on top. 

To make Creme Caramel, please prepare:

- Mason jar x 6pcs 

- Sous vide machine 

Recipe : 

Method :

1. Preheat the sous vide machine to 80°C. 

Cook sugar + water until caramelised.

2. Transfer the caramel into mason jar. 

3. Using a hand whisk, mix egg, egg yolk and sugar. Mix well. 

4. Heat up the cream, milk and vanilla 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. 

5. Strain the mixture, then allow to rest for 20-30minutes so that bubbles have time to rise to the top and dissipate. Skim away any remaining bubbles. 

Cast 150g of mixture into each jar, pouring in a slow, low, steady stream. Pouring too quickly or from too high above the jar will cause bubble to form on the surface of the custard. 

6. 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.

7. 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.

When ready to serve, run a thin knife around the inside of the jars to loosen the crème caramel. Transfer to a serving plate.

8. You also can make some plating. 

ENJOY!!!