Choose number of servings
- 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
- 4oz (110 ml) Jars with Lids
- 8qt (8L) Pot
- Fine Mesh Strainer
- Large Bowl
- Pastry Torch
Cooking Steps 1/ 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.
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 Cream||480 ml|
|Granulated Sugar||115 grams|
|Vanilla Extract||1 tsp.|
|Kosher Salt||1 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 Sugar||as needed|
8. Serve as Desired
Crack the top and enjoy!