How to Make Crème Brûlée Sous Vide
- COOK TIME: 1 Hour
- PREP TIME: 1 Hour
- DIFFICULTY: Medium
- 400ml of double cream
- 200ml of milk
- 10 egg yolks
- 100g of sugar
Making crème brûlée using the traditional method (oven-baked in a bain marie) can be a lot of hassle as the custard ‘wobble’ needs to be carefully monitored to ensure a perfect set. You can avoid all this effort by cooking crème brûlée in a water bath. This innovative method guarantees a perfect result every time, eliminating the need for careful checking.
- Preheat the water bath to a temperature of 80⁰C.
- Combine the milk and cream in a small saucepan and heat gently until the temperature of the mixture reaches 60⁰C.
- In a separate bowl, add the sugar to the egg yolks and mix thoroughly with a whisk.
- Gradually add the warm cream to the egg mixture, whisking constantly.
- When the eggs and the cream are thoroughly combined, spoon into 4 individual mason jars, then tightly fasten the lids. Alternatively, pour the mixture into 4 ramekins and cover with a taut layer of cling film.
- Very carefully stand the jars or ramekins in the water bath. Leave to cook for 60 minutes.
- After this time, take the jars out of the water bath and stand in ice to chill. When the custard has cooled, transfer the jars to the fridge and leave until set.
- Divide the sugar between the 4 jars and spread evenly over the surface of the custard. Heat the sugar with a blowtorch until it has caramelised and formed a crust.
- Rest the crème brûlées for 5 minutes after blowtorching, then serve.
This recipe makes crème brûlées that are around 200ml in volume. You can make smaller ones if you prefer but you will need to reduce the cooking time accordingly.
Try adding herbs, spices and other flavourings to the custard. Lemon thyme, verbena, pink peppercorns, cinnamon and vanilla would all work well, as would coffee and chocolate.
For a luxurious summery dessert, try Andrew Mackenzie’s Mascarpone crème brûlée with brandy-poached raspberries. If you are feeling more ambitious, you could make mini crème brûlées and serve them as part of a dessert tasting selection, as Mark Dodson does in his Trio of apple desserts.
Recipe courtesy of www.greatbritishchefs.com