Sous Vide - Classic Crème Brûlée

Most people think crème brûlée is a fancy dish, but it’s actually very straightforward and simple to make. Using a sous vide machine makes it even easier. This is a classic crème brûlée, and you can take it in a variety of directions, depending on the flavors you want. The best depth for the crème brûlée is usually less than 1 inch deep; otherwise, the inside might not cook all the way through. For deeper crème brûlées, you may need to increase the cooking time to offset the depth. If your ramekins are touching each other in the water bath, it can help to rotate them halfway through the cooking process to ensure they cook evenly.

Cuisine

Modern

Course

Dessert

Difficulty

Easy

Duration

1-2 hours

Cooking Technique

Sous Vide

Keywords

1-2 hours, 4 servings, cane sugar, cinnamon stick, contributed, cook 80 min, dessert, easy, egg yolks, fresh mint leaves, heavy or whipping cream, Jason Logsdon, modern, pinch of salt, prep 5 min, sous vide, sugar, vanilla bean

Prep Time

5 min

Cook Time

80 min

Servings

4 servings

Ingredients

2 cups heavy or whipping cream
1 vanilla bean
1 cinnamon stick
4 egg yolks
pinch of salt
1/3 cup cane sugar
sugar
fresh mint leaves

Instructions

Place an upside-down strainer or bowl in your water bath. Top with a baking sheet or plate. Set the ramekins on the baking sheet and fill the water bath two-thirds of the way up the ramekins. Preheat the water bath to 190°F.
Pour the heavy cream into a pot. Split the vanilla bean and scrape out the seeds, then add the seeds and the bean to the cream. Add the cinnamon stick. Bring just to a simmer, stirring frequently. Turn off the heat and let it infuse for 10 minutes. Strain the cream.
Whisk together the egg yolks in another bowl, then slowly whisk in the salt and sugar. The mixture should turn glossy and thicken slightly. Slowly whisk in the infused cream.
Evenly divide the mixture among the ramekins, cover each ramekin with plastic wrap, and use a rubber band to hold it in place. Place the ramekins in the sous vide bath with the water level coming two thirds of the way up the side. Cook for 60 to 90 minutes, depending on how thick you prefer your crème brûlée.
Once cooked, remove the ramekins from the water bath and let the crème brûlée cool for 15 to 20 minutes. Place in the refrigerator and chill until firm, or preferably overnight.
Spread a thin layer of sugar a few grains thick on the top of each crème brûlée and quickly torch until the sugar melts and begins to brown. Add a few mint leaves and serve.

Notes

To get the ramekins at the proper height, it is helpful to put a bowl or strainer upside down in the water bath and place a plate or sheet pan on top of it where the ramekins can sit. Be sure to maintain the water level throughout the cooking process.

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