sous vide recipes

This sous vide creme brulee is a foolproof recipe that will guarantee perfectly creamy custard, every time! Plus it&#039;s a great recipe to make ahead!EASY RECIPE -  Easy recipe to follow. However, please note that this recipe requires special equipment that may not be found in a regular kitchen (sous vide circulator, container, canning/mason jars).

Sous Vide Creme Brulee Recipe

tbsp vanilla extract (or 1 vanilla bean

sugar

salt

bourbon (optional)

whipping cream (35% fat content)

Place the egg yolks in a large bowl or jug. Add the sugar (make sure to add the right amount depending on the baking dishes), vanilla extract, pinch of salt and bourbon (if using) and whisk together to form a paste.

Add the cream and whisk to combine. Stir until the sugar has dissolved competely.

OPTIONAL - Place the custard mixture in a saucepan, and heat over medium heat while whisking constantly, until the mixture is warm and starts to steam. The sugar should completely dissolve as well. (SEE RECIPE NOTES).

The custard mixture may have some bubbles on the surface. Cover and let it rest to allow the bubbles to subside. You can also stir gently to remove some of the bubbles too.

Portion the custard into 6 half pint jars and close them with the lids. Then loosen the lids slightly to make sure the jars aren&#039;t closed too tightly and there is no excess pressure build up (please read the post, where I explain how to do this).

Fill your sous vide container with hot water from the tap. Attach your sous vide circulator and set the temperature to 179°F/ 82°C. Start the sous vide.

Gently lower the jars into the water. This allow the jars to come up to the set temperature, along with the water.

When the circulator reaches the set temperature, start timing the cook time for 1 hour.

After 1 hour, remove the jars from the water container, and tighten the lids using a cloth napkin (so you can grip the jar and lid that will be very hot at this stage).

Let the custards cool completely to room temperature.

Transfer the jars into the fridge and let them chill over night.

You may have to gently pry the lids off the jars with a spoon to break the seal, when you&#039;re ready to serve them.

Before serving, caramelize the sugar on the surface of the creme brulee. There are two ways to do this (explained below).

Serving

Sprinkle a little sugar evenly over the surface of the custard. Make sure the sugar layer is not too thick so it can caramelize quickly, but also completely covers the surface to prevent the custard from burning underneath.

Use a blow torch to caramelize the sugar on the surface. The sugar should first melt, and start to bubble and turn from a light golden to an amber color. Make sure to caramelize all the sugar without staying in one place for too long. Too much heat will make the custard curdle.

Let the caramelized sugar cool down (just a minute or two), and the sugar should be hard to the touch. Serve immediately.

Blow torch method

In a non-stick pan, add about 2 tsp of white sugar per portion of creme brulee you will be serving (you can use 3 tsp per portion if you want to make extra).

Shake the pan to evenly distribute the sugar in one layer on the bottom of the pan.

Heat the pan on medium heat and shake it occasionally to caramelize the sugar evenly. The sugar will first melt, and then start turning yellow and rapidly caramelize to an amber color. As the sugar starts to darken to a golden color, turn off the heat. The caramel will continue to cook and turn dark golden/amber in color.

As soon as the caramel turns dark golden in color, remove the pan from the heat and GENTLY pour about 1 - 2 tsp of caramel over the custard, and return the pan to the stove that’s still warm (but switched off). You will need to eye ball the amount of caramel here, since you don’t want to use measuring spoons to measure it out.

Quickly swirl the creme brulee dish to distribute the caramel evenly on the surface. Repeat with the rest of the dishes. You may need to adjust the amount of sugar to add depending on how you go with the first one. This part needs to be done quickly, while the caramel is still fluid. The caramel hardens up quickly.

When all the creme brulee dishes have been coated with caramel, and the caramel is hard to the touch, serve immediately.

Stove top caramel method

Try this incredibly easy no knead bread recipe.  It&#x27;s got a perfect crust and soft crumb. This recipe takes the normal rise time from 18 hours to a mere 2. Use your oven, sous vide, Instant Pot, or dehydrator to speed up the proofing process.

No Knead Bread Recipe

water

instant yeast

flour

tsp sugar (optional)

Prepare sous vide water bath, oven, Instant Pot...

Prepare sous vide water bath, oven, Instant Pot or dehydrator for proofing. And grease the inside of a stainless steel or other heatproof bowl.

Sprinkle yeast into warm water, and set aside...

Sprinkle yeast into warm water, and set aside to bloom.

Whisk the dry ingredients in a large bowl.

Stir together the water and flour mixture. I...

Stir together the water and flour mixture. I find it best to get your hands in there, give the bread a good mix until the flour is incorporated and the dough is shaggy.

Place the dough into the greased bowl, and...

Place the dough into the greased bowl, and cover with a damp tea towel or plastic wrap.

Set the bowl on the water bath, place...

Set the bowl on the water bath, place it in the oven, or dehydrator - wherever you want to rise.

Allow the dough to rise for 90 minutes,...

Allow the dough to rise for 90 minutes, then place your dutch oven into the cold oven and preheat to 450f.

After 90 minutes, turn the bread loaf out...

After 90 minutes, turn the bread loaf out onto a floured surface and carefully form a boule. Using gentle motions, and fold the dough into a ball shape.

Place the boule in the centre of a...

Place the boule in the centre of a piece of parchment paper, seam side down.

Remove the dutch oven from your oven. Be...

Remove the dutch oven from your oven. Be very careful, it's extremely hot.

Pick up bread boule with the corners of...

Pick up bread boule with the corners of your parchment paper, and lower the boule into the dutch oven.

Replace the lid.

Bake the bread at 450f for 30 minutes...

Bake the bread at 450f for 30 minutes covered.

Remove the lid, and bake another 10-15 minutes...

Remove the lid, and bake another 10-15 minutes uncovered - until the crust is a perfect golden brown.

Remove the dutch oven from the oven, and...

Remove the dutch oven from the oven, and pick up the bread using the corners of the parchment paper again.

Place the bread on a wire cooling rack...

Place the bread on a wire cooling rack until cool to the touch before serving.

https://mediavine-res.cloudinary.com/video/upload/d7bwkm3m8bptpnneesro.mp4

Try this incredibly easy no knead bread recipe. This recipe takes the normal rise time from 18 hours to a mere 2. Use your oven, sous vide, Instant Pot, or dehydrator to speed up the proofing process.

No Knead Bread

Shish kebabs are a great summer food and this sous vide recipe makes them even easier by pre-cooking the meat with sous vide. It results in a perfectly cooked shish kebab every time!

Sous Vide Shish Kebabs Recipe

chicken thighs

Salt and pepper

Favorite spice rub (optional)

Mixed vegetables

Canola oil

BBQ sauce

Olive oil

lemon

Instead of baking a sous vide sirloin roast allows you to keep the entire roast the doneness you want.  For extra flavor you can apply a a rub or paste to the outside of the roast and quickly sear or broil it to form a nice crust.

Sous Vide Sirloin Roast Recipe

sirloin roast

garlic powder

paprika powder

ancho chile powder

thyme

rosemary

Brussels sprouts (900 grams)

garlic,

cherry tomatoes

yellow onions, sliced

white wine vinegar

lemon juice

thyme leaves

These sous vide Moscow Mules use jalapeno, ginger, and orange to infuse the vodka and transform the classic cocktail into something unique and original!

Sous Vide Spicy Moscow Mule Infused Vodka Recipe

Deseeded Jalapeño

ginger

limes

Orange peel

orange

Mint leaves

ml vodka

Ginger beer

Lime wedges

Mint leaf

Tender sous vide chuck roast medallions pair with a rich red wine and mushroom reduction for the perfect fancy dinner night dish.

Sous Vide Chuck Roast Medallions with Red Wine Mushroom Reduction Recipe

chuck roast

Salt, pepper and garlic powder

olive oil

Fresh mushrooms, sliced

herbs (thyme, rosemary,

red wine

Purge from the vacuum bag

butter

What is the only thing that can make pork taste better? More pork! Wrapping this sous vide pork tenderloin with bacon adds a ton of flavor.

Sous Vide BBQ Bacon Wrapped Pork Tenderloin Recipe

pork

sweet BBQ rub

sweet BBQ sauce

bacon

The best Sous Vide Recipes for perfect breakfast, dinners, desserts, and meal prep!

Basic Sous Vide Steak Recipe with Step-by-Step Instructions

pepper

fresh rosemary or thyme (optional)

Add water to the sous vide container or a large pot, set the Sous Vide Precision Cooker to (135°F/57°C) for medium-rare doneness.

Rub the steak with 1 tablespoon oil on all sides.

Season with salt and pepper.

Add the steak to a zip-top bag together with optional herbs.

Vacuum seal the bag using water displacement method: seal all but one corner of the bag, and slowly place it into the water bath. Make sure everything below the zip-line is covered by water. Then seal the rest of the bag.

Keep the bag in the water bath and make sure it is fully submerged.

Cook for 1 hour. If your steak is thicker, cook 2 hours for 1.5 –inch, and 3 hours for 2.5 hours.

When the timer goes off, remove the bag from the water bath and transfer it to the fridge or an ice bath. Let it chill for about 10 minutes.

Remove the steak from the zip-top bag and wipe off the moisture with paper towels. (Make sure to pat dry the surface completely.)

Season with more salt and pepper if necessary.

Place the cast-iron skillet on medium-high heat. Add the remaining olive oil. Once very hot, add the steak and sear about 1 minute per side until nicely browned.

Slice against the grain and serve immediately.

These recipes are sure to please. So, gather your family and friends and enjoy. Let us know your thoughts!

Our 30+ BEST Sous Vide Recipes (+Sous Vide Corn on the Cob)

corn (silk and husk removed)

Heat water in sous vide machine to 183°F.

Put corn into a vacuum bag with butter and salt, then seal.

Put the bag into the water.

Cook for 30 minutes and serve.

This recipe adds sodium citrate to a cheddar and Gouda cheeses to give it a modernist twist. The immersion blender makes the queso texture smooth, then add sweet shrimp, diced peppers and tomatoes.

Shrimp and Chile Queso Recipe with Sodium Citrate

shrimp, either small shrimp

cascabel peppers

guajillo peppers

Water

onion, thickly sliced

poblano pepper, de-stemmed and seeds removed

garlic, roughly chopped

beer, preferably a Mexican lager

milk

sodium citrate, 2.8%

cheddar cheese,

gouda cheese, grated or cubed

Using sous vide on the pork belly burnt ends results in a tender meat than is perfect when tossed with your favorite BBQ sauce and rub!

Sous Vide BBQ Pork Belly Burnt Ends Sandwich Recipe

lb pork

hoagie roll

mayonnaise

romaine lettuce

pickled red onions (optional) (56.5 grams)

French dip sandwiches are a classic deli food and they are very easy to make at home using sous vide top round roast for the sandwiches.

Sous Vide French Dip Sandwiches Recipe

roast

onion powder

sage

cloves

cinnamon

nutmeg

Pepper

hoagie rolls

Swiss cheese

This sous vide squash puree speeds up the pickling process while rendering the squash nice and tender, making it a quick and easy garnish for any upscale meal!

Sous Vide Squash Recipe Pickled and Pureed 

butternut squash

white wine vinegar (178 milliliters)

yellow mustard seeds

curry powder

coconut milk

sauce,

&lt;p&gt;Anyone who has ever sipped a cup of traditional cinnamon-spiked Mexican hot chocolate will recognize its influence on this dark, velvety chocolate ice cream. The creamy custard base cooks without curdling in low, slow sous vide heat.&lt;/p&gt;

Sous Vide Mexican Chocolate Ice Cream

(210 g) dark chocolate, coarsely chopped, or chocolate chips

vanilla

(16 fl. oz./500 ml) whole milk

(8 fl. oz./250 ml) heavy cream

(4 oz./125 g) sugar

(3/4 oz./20 g) Dutch-process cocoa powder

cayenne pepper

kosher salt

chocolate

Sous vide sweet potato casserole is a great holiday dish, especially for Thanksgiving!

Sous Vide Sweet Potatoes

Top 16 sous vide recipes recipes from across the web

The most viewed sous vide recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Sous Vide Creme Brulee Recipe

No Knead Bread Recipe

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Sous Vide Chuck Roast Medallions wi...

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Sous Vide Mexican Chocolate Ice Cre...

Sous Vide Sweet Potatoes

Sous Vide Beef Prime Rib

Top 16 sous vide recipes recipes from across the web

The most viewed sous vide recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Sous Vide Creme Brulee Recipe

No Knead Bread Recipe

Sous Vide Shish Kebabs Recipe

Sous Vide Sirloin Roast Recipe

Sous Vide Spicy Moscow Mule Infused...

Sous Vide Chuck Roast Medallions wi...

Sous Vide BBQ Bacon Wrapped Pork Te...

Basic Sous Vide Steak Recipe with S...

Our 30+ BEST Sous Vide Recipes (+So...

Shrimp and Chile Queso Recipe with ...

Sous Vide BBQ Pork Belly Burnt Ends...

Sous Vide French Dip Sandwiches Rec...

Sous Vide Squash Recipe Pickled and...

Sous Vide Mexican Chocolate Ice Cre...

Sous Vide Sweet Potatoes

Sous Vide Beef Prime Rib

The most viewed sous vide recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine