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Sous Vide Crème Brûlée with Celsius°Cooking™

1 hr 10 mins - Total Time
- Time of day
4 - Servings

This smooth and creamy crème brúlée recipe has a hint of vanilla for a classic and elegant dessert. We use raw sugar for the caramel top for a richer flavor and faster caramelization.

Sous Vide Crème Brûlée with Celsius°Cooking™

1 hr 10 mins - Total Time
- Time of day
4 - Servings
DOWN TO RECIPE

This smooth and creamy crème brúlée recipe has a hint of vanilla for a classic and elegant dessert. We use raw sugar for the caramel top for a richer flavor and faster caramelization.

10 mins Prep Time 60 mins Cook Time 1 hr 10 mins Total Time

Choose number of servings

Ingredients

  • Heavy Cream 480 ml
  • Egg Yolks 6
  • Vanilla Extract 1 tsp
  • Granulated Sugar 115 g
  • Kosher Salt 1 pinch
  • Raw Sugar as needed
  • Water 3000 ml

Tools that you will need

General Equipment

  • 4oz (110 ml) Jars with Lids
  • 8qt (8L) Pot
  • Fine Mesh Strainer
  • Large Bowl
  • Pastry Torch
  • Whisk
Cooking Step

Cooking Steps Prep Cooking

Prepare the Probe

Insert the probe into the clip attached to the side of the pot making sure it doesn't touch the bottom.

Add a Towel to the Pot

Line the bottom of the pot with a lint-free towel or a thick layer of paper towels. This will prevent the jars from rattling helping reduce the formation of bubbles in the crème brûlée.

Measure and Add the Water to the Cookware

Fill the pot right to the bottom of the probe bracket.

Wateras needed

1. Connect the Cookware

Turn the burner on and place the cookware on it. Tap the cookware twice until the symbol apears on the cooktop. Select Slow Cooking/ Sous Vide and set the temperature to 79°C.

2. Mix the Crème Brúlée

While the water comes up to temperature, add the ingredients into a bowl and whisk well. Strain through a fine-mesh strainer and set aside.

Heavy Cream480 ml
Granulated Sugar115 grams
Egg Yolks6
Vanilla Extract1 tsp.
Kosher Salt1 pinch

3. Portion the Crème Brúlée

Pour the mix into jars and torch the bubbles on the top. Tightly close the jars with fitting lids and set aside.

4. Add and Cook the Crème Brûlée

Carefully add the jars into the water bath and cook for 1 hour.

5. Remove and Chill the Crème Brûlée

Turn the burner oof and transfer the jars onto a heatproof surface preferable wood. Allow the jars to rest for 10 minutes before opening.

6. Remove the Lid and Chill Completely

Carefully open the jars and transfer them to the fridge to chill completely for 1-2 hours.

7. Finish the Crème Brûlée

Remove from the fridge, sprinkle with an even thin layer of raw sugar, and torch until it turns into a medium-dark caramel. Once the sugar is caramelized, allow it to set on the side to harden.

Raw Sugaras needed

8. Serve as Desired

Crack the top and enjoy!

Finished cooking

Good job! We hope you enjoy your meal. Feel free to share on social media and remember to tag #CelsiusCooking!