How to Cook Crème Brûlée Sous Vide Video

See how to cook sous vide

Making this classic French dessert by conventional methods requires a lot of faffing around with bain-maries and careful checking of the custard mix to ensure the perfect consistency. Cooking individual crème brûlées in a water bath takes away this hassle and ensures a perfect result every time.

Ingredients

200ml of double cream
100ml of milk
4 egg yolks
50g of sugar

Shopping List

Preheat the water bath to 80°C

Warm the milk and cream together in a small saucepan to 60°C

In a large bowl, whisk together the egg yolks and sugar until thoroughly combined

Slowly whisk the warm cream and milk into the egg mixture

Pour into individual shallow jars and screw on the lids very tightly

Place the jars in the water bath to cook for 60 minutes then remove from the water with tongs and chill them on ice

Once set, sprinkle the surface with Demerara sugar and brûlée with a blowtorch

Allow the sugar to set for 5 minutes before serving

Variations

Crème brûlées can be flavoured with herbs such as lemon thyme or lemon verbena, spices including pink peppercorns or cinnamon or other, more traditional flavourings such as vanilla, coffee or chocolate.

Serving suggestions

Andrew MacKenzie uses brandy-poached raspberries and mascarpone in his crème brûlée and Mark Dodson serves crème brûlée as part of his Trio of apple desserts.