How to make sous vide Creme Brulee in 4 minutes!

Crème brûlée is one of my favorite desserts to make in the sous vide. It takes the stress out of the traditional cooking style and leaves you with the result of an impressive dessert. Before serving, we add a golden brown layer of caramelized sugar using a blowtorch. The result is a tender custard dessert with a deliciously crackly top and a whisper of elegant sweetness. It's easy to make for yourself or a large gathering and is eminently satisfying.


Ingredients:
5 Egg Yolks
3 tbsp (45 grams) White Sugar
Pinch (1.5 grams) Salt
1 1/4 Cup (300 grams) Heavy Cream
1 tsp (4 grams) Vanilla Paste or Extract


Directions:
1. Separate Egg Whites and Egg Yolks
2. Whisk together the Egg Whites, White Sugar, and Salt
3. Whisk in the Heavy Cream
4. Strain the custard base
5. Pour into mason jars
6. Sous vide at 181°F or 82°C for at least one hour
7. Chill at room temperature for about 15 minutes
8. Chill in the fridge for a couple hours
9. Dust Sugar on top
10. Brulee with torch


Chapters:
0:00 - 0:09 Intro to crispiness
0:10 - 1:24 Build the custard base
1:25 - 3:01 Cook in the sous vide
3:02 - 4:03 Brulee that crispy crust


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