French
Sous vide crème brûlée
Custards cooked in sealed jars in the water bath. Chill then torch sugar on top.
- YieldServes 4
- Prep15m
- Cook1h
- Effortweekend
Serves
4
- 200ml double cream
- 100ml milk
- 4 egg yolks
- 50g caster sugar
- demerara sugar, for the topping
Method
- Preheat the water bath to 80°C.
- Warm the milk and cream together in a small saucepan to 60°C.
- In a large bowl, whisk together the egg yolks and sugar until thoroughly combined.
- Slowly whisk the warm cream and milk into the egg mixture.
- Pour into individual shallow jars and screw on the lids very tightly.
- Place the jars in the water bath to cook for 60 minutes, then remove from the water with tongs and chill them on ice.
- Once set, sprinkle the surface with demerara sugar and brûlée with a blowtorch.
- Allow the sugar to set for 5 minutes before serving.
Notes
Notes
- Scale ×1.5 for 6. Make the day before and keep in the fridge in the sealed jars. Only torch just before serving.
- Add a split vanilla pod to the cream as it warms for a classic vanilla version.