The classic French cream dessert Creme Brulee - made using the sous vide technique.
Recipe for creme brûlée (sous vide)
Crème brûlée is French for burnt cream. It is a dessert made of cream whisked with sugar, egg yolks, and vanilla. This mixture is cooked sous vide/water bath at 85 degrees and cooled down to a firm consistency.
Servings: personer
Creme Brûlée (Sous vide)
The classic French cream dessert Creme Brulee - made using the sous vide technique.
Ingredients
- 4 pcs. Egg Yolk
- 1 pcs. Vanilla pod
- 80 gram Sugar
- 0.25 l Whipping Cream
Instructions
- Scrape the vanilla seeds out of the vanilla pod and mix the seeds with a little sugar.
- Put sugar, cream, egg yolks, and vanilla in a bowl and mix everything well.
- Put the mixture, along with the remaining vanilla pod, into a vacuum bag. Since it's not easy to vacuum pack liquid without a chamber vacuum sealer, it helps a lot to lower the bag with the Creme Brûlée mixture into water, so the air is removed from the bag. Have the vacuum sealer ready next to the water bath where the bag is submerged (I used a pot placed in the sink and had the vacuum sealer next to it).
- Place the bag with the Creme Brûlée in your sous vide at 84 degrees Celsius (183 degrees Fahrenheit) for 30 minutes.
- After 30 minutes, take the bag out and massage the contents well. Run the Creme Brûlée through a fine mesh sieve to remove the vanilla pod and any lumps.
- Divide the Creme Brûlée into 4 bowls and refrigerate for at least 4 hours.
- Before serving, sprinkle each bowl with a little sugar and burn with a small blowtorch.
- The perfect Creme Brûlée without stress.