Sous Vide Creme Brulee Recipe
Sometimes you want a dessert that feels extra special and impressive. When that’s the case, you can’t go wrong with Creme Brulee. It may sound complicated, but we promise you it’s much simpler than it seems, especially when you have the right tools in the kitchen. We are not afraid to say that this is the most perfect, fool-proof, best creme brulee recipe we have ever made. While it is not necessarily traditional, it definitely delivers on taste, texture, and technique. It is extremely easy to make and it can never go wrong. Really! That is the beauty of cooking with sous vide.
For this recipe, we have created a lemon verbena flavored custard. However, you can feel free to change that up with any other ingredients you like (roses, lavender, or chai masala are all delicious options). Or you can just skip the aromatics and just use vanilla extract or vanilla beans. Nonetheless, we highly encourage you to give this lemon verbena version a try when you make this easy creme brulee recipe. Let us tell you, the leaves offer an elegant and delicious result.
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Best Creme Brulee Recipe Tips:
- To make this recipe, you will need a sous vide immersion circulator and small mason jars (or even just glass containers with lids that you may have leftover from products like jam, and the rest is a piece of cake).
- A kitchen torch makes the flambé on the top super easy and gives this dessert the perfect texture.
Sous Vide Creme Brulee
Ingredients
- 3/4 cup egg yolks
- 1/3 cup sugar, plus extra for dusting
- 1/2 tsp salt
- 2 1/2 cups heavy cream
- 1/3 cup fresh lemon verbena leaves, or ½ cup dried leaves
- 1/2 tbsp vanilla extract
Equipment
- Sous Vide Immersion Circulator
- Kitchen Torch
- Mason Jars
Instructions
- Heat your immersion circulator to 176 °F/80 °C in a container filled with water.
- In a medium bowl add the egg yolks, sugar and salt. Whisk until sugar dissolves, do not blanch the yolks.
- In a medium pot on low heat add the cream, lemon verbena leaves, and vanilla extract. Cook with a lid on until the cream boils. Then, allow to rest off heat for 15 minutes, covered as well. Sift the leaves from the cream and set aside.
- Add the infused cream to the yolks little by little, whisking just until both mixtures are incorporated.
- Slowly pour the mixture into 4-5 wide mouth small mason jars and close them. You must close them gently, so air bubbles are able to escape when the jar is under water.
- Put the jars under water and cook for an hour. When finished, the edges should be firm but the center should tremble slightly as the jar moves. Allow to cool completely.
- Just before serving, sprinkle the Creme Brulees with white sugar lightly and flambé until you get a deep caramel amber color.
Recipe and photos by Abril Macías.
