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Creme Brûlée en sous vide a la Vacuvita

Creme Brûlée en sous vide a la Vacuvita

Creme Brûlée is an English dessert (with a french name) which translated means ‘Burnt Cream’. It’s a custard based vanilla flavoured treat with a candied layer of burnt caramel on top.

We at Vacuvita have found a nice little recipe of a delectable dessert using your sous vide machine and some mason jars.

Here’s what you’ll need:

  • 6 small mason jars
  • 160g egg yolk (if you follow our blog you may have some in your freezer)
  • 90g fine granulated sugar, plus more for dusting
  • 3g salt
  • 600g heavy cream
  • 1 vanilla bean pod seeded and chopped
  • a bunch of ice


Heat your sous vide to 80o

  1. Split your vanilla pod and strip the seeds.
  2. Whisking vigilantly and on low heat, warm your cream to 70o
  3. While the cream is slowly and carefully coming to temperature, whisk the sugar, salt and egg yolks together. Unfortunately you can’t do this ahead of time because the sugar will start to *cook* the eggs.
  4. When your cream is at temperature add it slowly to your egg yolk mixture while constantly whisking; this prevents lumps of cooked egg in your custard.
  5. Once thoroughly combined strain it to catch any pieces of vanilla pod and lumps of cooked egg. Let it sit for 1/2 an hour, granting you time to get your mason jars ready or to calm your nerves after that last bit.
  6. Divide your mixture between mason jars and put the lids on. As you need to allow air to escape while they cook just use your fingertips to tighten the lids. You don’t have to ‘hulk’ it.
  7. Place them in the sous vide machine (on a rack) for 50-60 minutes

71/2 Prepare the ice bath

  1. As soon as the time is up, (to stop the cooking process) plunge them into the ice bath or you will end up with little rubbery pucks and no one will want to be your friend anymore.
  2. Once they’ve cooled to room temperature, sprinkle some fine granulated sugar over the top, try to make a nice even coat because it looks better, also, because you don’t want people fighting.

The fun part

Using a kitchen blowtorch melt the sugar on the creme brûlée. Allow it to cool so that the layer becomes crunchy. Garnish & serve.

Keep it tasty!

Vacuum seal the mason jars in Vacuvita containers to ensure your creme brûlée will stay as fresh and tasty as the day you took it out from the sous vide machine. 


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