Easy Sous Vide Creme Brûlée

When our chickens are laying overtime one of our favorite desserts to use up the eggs is creme brûlée. These little 4 oz. Ball jars make the perfect size single serving!

Creme Brûlée
Ingredients:
12 egg yolks
Heaping 1/2 cup of granulated sugar
3 cups heavy whipping cream
2 tsp good vanilla extract
(extra sugar for the caramelized tops)

Method:
Whisk egg yolks and sugar until lightened and thickened. Add cream and vanilla extract and mix until well blended. Strain and skim excess foam or bubbles. Pour into 4 oz Ball jars and put on lids and bands. Put into sous vide and set temperature to 181 F for 90 minutes. When done, remove and let cool on counter before refrigerating. Chill for at least 2 hours before serving. Sprinkle with sugar and brown under broiler or with torch.

Alternatively, may be cooked in oven. Pour into ramekins instead of jars and place in a water bath. Bake in pre-heated 300 F oven for 40-50 minutes or until set around the edges. Remove cups from water bath and chill before serving.

Anova Sous Vide - https://a.co/d/j3WPWPb
Sous Vide Container - https://a.co/d/gXAQuHY