Sous Vide Crème Brûlée (With or Without Mason Jars)

Step 1

Prepare the Custard: In a large bowl add egg yolks, sugar, salt, and vanilla extract. Whisk together the ingredients until well mixed.

Step 2

Slowly pour the heavy cream into the egg mixture. Stir until well mixed.

Step 3

Strain the mixture, and slowly pour it into each mason jar, leaving about 1/2 inch from the top. If you don’t have canning mason jars, you can use zip-lock bags*. (Make sure the mason jars and the lids are dry).

Step 4

Let them sit for 15-20 minutes so that bubbles can dissipate.

Step 5

Place the lid on each mason jar, and twist it gently until “fingertip tight” (This means the lid is barely closed and can be easily open with 2 fingertips.)

Step 6

Fill a large container or pot with water, attach the sous vide precision cooker and set the temperature to 179ºF/82ºC.

Step 7

Sous Vide Cook the Custard: Use a kitchen tong and slowly place the mason jars into the sous vide water bath. Cook for 1 hour. (It's best to place the mason jars into the water bath BEFORE it's heating up to avoid the risk of cracking.)

Step 8

Chill the Custard: Remove the mason jars from the water bath.

Step 9

Once the mason jars are not too hot to touch, open the lid and let them cool at room temperature for 30 minutes. In the mean time, dry the lid completely.

Step 10

Once the jars are cool. Put back the lid and fasten it tightly. Let the custard chill in the fridge for about 4 hours or overnight.

Step 11

Burn the Sugar: When ready to serve, take the mason jars out of the fridge and remove the lid. Add about 1 ½ teaspoons sugar on top of each custard. Make sure to add enough sugar and cover the surface evenly.

Step 12

Use a kitchen torch to torch the tops until the sugar melts and caramelized.

Step 13

Decorate with fresh berries and mint and serve immediately.