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.
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.
- Carbohydrate 19.5298683491101 g
- Cholesterol 270.5175 mg
- Fat 27.44618 g
- Fiber 0.193800005435944 g
- Protein 3.03009 g
- Saturated Fat 16.1405735 g
- Serving Size 1 1 serving (68g)
- Sodium 501.178 mg
- Sugar 19.3360683436741 g
- Trans Fat 1.785445 g
- Calories 330 calories
Step-by-step
- 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.
The Heavy Cream Foundation
Heavy cream carries the primary flavor and structure of this dessert, requiring careful heating to prevent scorching while extracting the aromatics from the vanilla bean. Scalding the dairy just to a simmer releases trapped volatile compounds in the pod without skinning the surface. When introducing the warm cream to the yolks, whisk continuously to temper the eggs so they do not curdle into scrambled lumps, creating a smooth custard base that sets reliably at 190 degrees Fahrenheit.Controlling the Water Bath
Thermal immersion circulators remove guesswork from custard making, but geometry still dictates success. Ramekins should remain under one inch deep to allow uniform heat penetration throughout the center of the custard. Placing a baking sheet on an inverted strainer inside the vessel keeps containers elevated, while sealing each ramekin tightly with plastic wrap prevents condensation from diluting the delicate surface during the sixty to ninety minute cooking window.Achieving the Glassy Crust
Cooling the custards thoroughly in the refrigerator overnight solidifies the interior structure completely before applying direct heat. Spreading a uniform layer of fine granulated sugar across the chilled surface ensures the culinary torch melts the crystals evenly into a crisp, amber shell.
