How to cook crème brûlée sous vide
How to cook crème brûlée 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
1
Preheat the water bath to 80°C
2
Warm the milk and cream together in a small saucepan to 60°C
3
In a large bowl, whisk together the egg yolks and sugar until thoroughly combined
4
Slowly whisk the warm cream and milk into the egg mixture
5
Pour into individual shallow jars and screw on the lids very tightly
6
Place the jars in the water bath to cook for 60 minutes then remove from the water with tongs and chill them on ice
7
Once set, sprinkle the surface with Demerara sugar and brûlée with a blowtorch
8
Allow the sugar to set for 5 minutes before serving
Variations
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.
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How to cook crème brûlée sous vide
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