Crème brûlée easy and tasty

Anova Precision® Cooker Brag Board
1

These last weekend, I tried this recipe (recipe from another sousvide cooker).
That was a great success, 12 portions was ate so quickly, creamy and tasty.
And so easy to make it!

  • 120gr egg yolks (6 eggs)
  • 70gr sugar
  • 500gr cream 35%
  • 10gr vanilla sugar or vanilla aroma

Whisk egg yolks and sugar.
Add cream and whisk again.

Prepare your Anova,

Just before filling pots, with a spoon remove foam on the top of the preparation.

Cook for 1 hour at 80°C / 176°F
Chill in fresh water then stay in fridge for at least 4 hours.

Just before service, sprinkle sugar and with a blowtorch caramelize sugar.
Be careful when you heat to caramelize sugar, if you used a common glass jar it can explode, you should use special jar for sterilized conserve. And avoid to heat directly the glass!

IMG_9638.PNG1298×1294 1.76 MB

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2

Ahhh…that looks so good! And definitely looks easy to make. Was your temperature set at Celsius or Fahrenheit?

3

Been planning on trying creme brulee some time soon. Thanks for the reminder prompt.

4

Looking at other sous vide creme brulee techniques, it’s most likely 80°C. 80 Fahrenheit wouldn’t do much of anything except give you warm liquid egg cream.

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5

Yes it’s 80°C /176°F

6

Thanks! :slight_smile:

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7

Looks delicious. I’m afraid I would eat all of them.

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8

80C or 176F for 1 Hour.

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9

I made this tonight, using xylitol in place of sugar, as we’re ketogenic. Fantastic!

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10

Thanks so much for sharing - I am excited to try. Creme brulee is my second-favorite dessert, tied with mangos and sticky rice. What are those clips on the jar? Is that necessary to ensure no leakage? Or would a traditional mason jar work?

11

Mason jars are fine. Weck jars are fine. Basically any of the preserving/canning type jars would be fine.

12

What size Weck Tulip jars did you use for 12 servings?

13

Thanks for the recipe !
Was looking for one I didn’t have to convert first :wink: so bookmarked it,
Living in the Netherlands, so not used to cupes and ounces…

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