Sousvide crème brulee, short bread | Recipe by sousvidetools.com

Sousvide crème brulee, short bread

  • COOK TIME: 1hr
  • PREP TIME: 45min
  • DIFFICULTY: MEDIUM
  • SERVES: 4

Ingredients

80g egg yolks
40g sugar
1g salt
300ml double cream
Short bread biscuits
80g egg yolks
40g sugar
1g salt
300ml double cream~
Short bread biscuits

Equipment

Sous Vide Water Bath

Kilner Jars

Method

  1. Set your water bath to 80°C
  2. Whisk the eggs, sugar and salt together
  3. Gently heat the milk until just warm, then slowly pour it onto the egg mix but whisking fast, making sure not to scramble your eggs. Then strain
  4. Allow the mix to settle for at least 20 minutes, then scrap off any foam that has formed on top of the mixture
  5. Carefully pour into kilner jars and seal tight
  6. Cook the jars for about an hour, the mix should be just set and only have a slight wobble
  7. Then carefully remove from the bath and allow to cool then place in a fridge to chill
  8. Once fully chilled, open the lid, sprinkle with white sugar (lightly) and blowtorch the top to get that caramelised glass on top
  9. Add some strawberries and basil for garnish
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