Sous Vide Creme Brulee

Step 1

In a large bowl or large measuring cup with a spout, combine 6 egg yolks, 1 1/2 cups of heavy cream, 1/4 cup of sugar, a pinch of salt, and the seeds of 1/4 vanilla bean or a pinch of vanilla bean paste. Whisk until completely combined.

Step 2

Cast the egg mixture into 4 prepared mason jars.

Step 3

Place clean snap lids on each of the jars and tighten the screw bands finger-tip tight.

Step 4

Place jars into the bottom of your sous vide container. Cover them with a weight.

Step 5

Fill the sous vide bath, I like to use hot tap water to decrease the preheating time.

Step 6

Heat the sous vide to 179f and cook at 179 degrees Fahrenheit for 60 minutes.

Step 7

After an hour of cook time, carefully remove the weight and remove jars from the water bath.

Step 8

Remove the lid from the jars to avoid condensation gathering on the surface, and allow them to cool to room temperature before drying each jar lid and replacing it. Transfer jars to the fridge for up to 4 days.

Step 9

Immediately prior to serving, sprinkle a fine layer of super fine or granulated sugar on top of each custard, and while working quickly and moving the torch constantly in a small circular pattern, burn the sugar until it reaches a deep golden brown. Avoid getting too close to the chilled glass jar as it can cause thermal shock and damage to the jar.

Step 10

In a large bowl or large measuring cup with a spout, combine 6 egg yolks, 1 1/2 cups of heavy cream, 1/4 cup of sugar, a pinch of salt, and the seeds of 1/4 vanilla bean or a pinch of vanilla bean paste. Whisk until completely combined.

Step 11

Cast the custard base into a large ziplock or vacuum-seal bag. If using a ziplock bag, use the water displacement method to remove any excess air from the bag by submerging the bag and holding the sealing lip above the water - seal the bag. If using a vacuum seal bag, seal it.

Step 12

Cook the custard at 179f for 1 hour.

Step 13

Immediately after removing from the water bath, snip a corner off of the bag and pour it evenly into 4 clean ramekins.

Step 14

Allow the custard to cool to room temperature before transferring it to the fridge for up to 4 days.

Step 15

Immediately prior to serving, sprinkle a fine layer of super fine or granulated sugar on top of each custard, and while working quickly and moving the torch constantly in a small circular pattern, burn the sugar until it reaches a deep golden brown.