Crème brûlée is a rich custard thickened by the coagulation of egg proteins. Beloved in restaurants worldwide, it has a silky texture that depends on careful temperature control—if the mixture exceeds about 185°F (85°C) the custard can curdle. Cooking crème brûlée sous vide gives you precise temperature control and consistently smooth results. For best outcomes, use small mason jars to portion the custard before cooking.
Best Sous Vide Crème Brûlée Recipe
Before serving, finish each custard with a caramelized sugar crust using a torch to create the classic golden-brown topping. Follow the steps below for a reliably creamy sous vide crème brûlée.
Equipment
- Sous vide circulator (precision temperature control is essential).
- Container or pot large enough to hold jars and water; a sturdy basin is convenient for larger batches.
- Vacuum sealer and bags, or heavy-duty freezer Ziploc bags. If using a Ziploc, use the water-displacement method to remove air. Mason jars are used here for individual portions.
Ingredients
- 21 ounces (600 grams) heavy or whipping cream
- 6 ounces (160 grams) egg yolks (about 11 yolks)
- 3 ounces (90 grams) granulated sugar, plus additional sugar for caramelizing
- Pinch of salt
- 6 small mason jars with lids
Preparation, Cooking Time, and Temperature
Prepare the water bath and the custard base carefully to avoid overcooking or incorporating excess air.
- Set your sous vide bath to 176°F (80°C) while you prepare the custard mixture.
- Whisk the egg yolks with the granulated sugar and a pinch of salt until smooth and pale.
- Heat the cream in a saucepan on the stove to 158°F (70°C), monitoring with a digital thermometer to avoid overheating.
- Temper the yolk mixture by slowly adding the hot cream while whisking constantly to prevent the eggs from curdling.
- Strain the combined mixture through a fine sieve into a bowl, then let it rest for about 30 minutes. Skim any bubbles that rise to the surface.
- Pour the custard into mason jars slowly to minimize trapped air. If small bubbles form on the surface, remove them with a spoon or a direct blast from a torch at a low distance to pop them.
- Screw the lids onto the jars just until fingertip-tight—do not overtighten. The lids should allow air to escape during the initial heating to prevent pressure build-up and possible cracking.
- Place the jars in the preheated water bath and cook for 60 minutes.
- When cooking is complete, remove the jars and let them cool at room temperature for a short while, then refrigerate until fully chilled.
- Before serving, remove the lids, sprinkle an even layer of granulated sugar over each custard, and caramelize with a torch. Rotate each jar while applying the flame on a low setting for an even caramel crust. Let the caramelized sugar set for about 5 minutes before serving.
This sous vide method yields smooth, evenly cooked crème brûlées with minimal risk of curdling. Chill thoroughly before caramelizing to get the best contrast between the cold custard and the warm, crisp sugar topping.