# Can you Cook a Crème Brûlée a Day or Two in Advance **URL:** \ **Category:** Anova Precision® Cooker\ **Created:** [August 20, 2017, 8:22pm UTC](https://community.anovaculinary.com/t/can-you-cook-a-creme-brulee-a-day-or-two-in-advance/8995 "2017-08-20T20:22:02Z")\ **Posts on this page:** 11\ **Page:** 1
**Author:** ![diwinje](https://avatars.discourse-cdn.com/v4/letter/d/ccd318/32.png) [@diwinje](https://community.anovaculinary.com/u/diwinje)\ **Post date:** [August 20, 2017, 8:22pm UTC](https://community.anovaculinary.com/t/can-you-cook-a-creme-brulee-a-day-or-two-in-advance/8995/1 "2017-08-20T20:22:02Z")
Hi gang, thanks in advance for the help. I only have one anova but want to make two different things (main course and dessert) using the souls vide. Is it possible to make a creme brûlée a day or two in advance and leave in the refrigerator before enjoying it? After making it, I’d use the sous vide right up until we eat cooking ribs. Thanks! Anyone have a favorite simple creme brûlée recipe? ---
**Author:** ![Anomalii](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/anomalii/32/503_2.png) [@Anomalii](https://community.anovaculinary.com/u/Anomalii)\ **Post date:** [August 20, 2017, 8:56pm UTC](https://community.anovaculinary.com/t/can-you-cook-a-creme-brulee-a-day-or-two-in-advance/8995/2 "2017-08-20T20:56:07Z")
Not only is it possible, it’s desirable. After cooking it needs to set, usually overnight works best. As for recipes, just google “sous vide creme brûlée” and pick one that sounds good. I use the one from Modernist Cuisine [Coffee Crème Brûlée - Modernist Cuisine](http://modernistcuisine.com/recipes/coffee-creme-brulee/) There’s a technique for screwing the lids on the mason jars when you use them sous vide, be sure to check that out. Good luck ---
**Author:** ![Ember](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/ember/32/729_2.png) [@Ember](https://community.anovaculinary.com/u/Ember)\ **Post date:** [August 20, 2017, 9:28pm UTC](https://community.anovaculinary.com/t/can-you-cook-a-creme-brulee-a-day-or-two-in-advance/8995/3 "2017-08-20T21:28:53Z")
I used this recipe, which is available in the app as well, but I dropped the temperature to 84C/183F to be more like the other recipes. The temperature just seemed too high. Final product was delicious. I flavoured mine with a bit of vanilla and lime zest. > **[Sous Vide Ultimate Creme Brûlée with Flavor Variations](https://recipes.anovaculinary.com/recipe/sous-vide-ultimate-creme-brulee-with-variations)** > > Smooth and silky, creamy and rich, with that perfect layer of crunchiness to tap-tap-tap through to enjoy! Creme brûlée is a favorite sous vide dessert for so many reasons, and now you have the ultimate basic recipe that you can alter with flavor... ---
**Author:** ![fischersd](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/fischersd/32/5594_2.png) [@fischersd](https://community.anovaculinary.com/u/fischersd)\ **Post date:** [August 21, 2017, 12:52pm UTC](https://community.anovaculinary.com/t/can-you-cook-a-creme-brulee-a-day-or-two-in-advance/8995/4 "2017-08-21T12:52:14Z")
Wow! 195F?! @Ember - that’s pretty surprising, as this article: > **[ChefSteps](https://www.chefsteps.com/activities/foolproof-cracklin-creme-brulee)** > > ChefSteps is here to make cooking more fun. Get recipes, tips, and videos that show the whys behind the hows for sous vide, grilling, baking, and more. …states that you need to keep the temp below 185F to prevent the custard from curdling. (that page is the reference for my own method - 176F for an hour) CAUTION! Be VERY careful not to tighten the lids on your jars too much!!! They definitely need to be able to “breathe” to let out the excess pressure as they cook, otherwise they can explode / blow the bottom off of the jar! ---
**Author:** ![Ember](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/ember/32/729_2.png) [@Ember](https://community.anovaculinary.com/u/Ember)\ **Post date:** [August 21, 2017, 1:08pm UTC](https://community.anovaculinary.com/t/can-you-cook-a-creme-brulee-a-day-or-two-in-advance/8995/5 "2017-08-21T13:08:39Z")
Nay sir. I said i dropped it to 183°F because the temperature argued with all the other information that I had read, but the rest of the information was good. ---
**Author:** ![john.jcb](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/john.jcb/32/7269_2.png) [@john.jcb](https://community.anovaculinary.com/u/john.jcb)\ **Post date:** [August 21, 2017, 8:04pm UTC](https://community.anovaculinary.com/t/can-you-cook-a-creme-brulee-a-day-or-two-in-advance/8995/6 "2017-08-21T20:04:48Z")
@Ember I think what he means is the temperature in the recipe you posted above says 195°F or 90.6°C. I wonder if it is a typo. @AlyssaWOAH ---
**Author:** ![AlyssaWOAH](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/alyssawoah/32/2946_2.png) [@AlyssaWOAH](https://community.anovaculinary.com/u/AlyssaWOAH)\ **Post date:** [August 21, 2017, 8:05pm UTC](https://community.anovaculinary.com/t/can-you-cook-a-creme-brulee-a-day-or-two-in-advance/8995/7 "2017-08-21T20:05:50Z")
@john.jcb checking now ---
**Author:** ![AlyssaWOAH](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/alyssawoah/32/2946_2.png) [@AlyssaWOAH](https://community.anovaculinary.com/u/AlyssaWOAH)\ **Post date:** [August 21, 2017, 8:22pm UTC](https://community.anovaculinary.com/t/can-you-cook-a-creme-brulee-a-day-or-two-in-advance/8995/8 "2017-08-21T20:22:42Z")
You’re right, the recipe does call for 195F or 90.6C. I have also seen it at lower temperatures, but it seems like this is the temperature Chef Nicole went with. It also appears she went for a short cook time (45 minutes). I think Cole is gonna give this recipe a go right now. 😛 ---
**Author:** ![ANDRE1D](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/andre1d/32/1734_2.png) [@ANDRE1D](https://community.anovaculinary.com/u/ANDRE1D)\ **Post date:** [August 21, 2017, 9:48pm UTC](https://community.anovaculinary.com/t/can-you-cook-a-creme-brulee-a-day-or-two-in-advance/8995/9 "2017-08-21T21:48:42Z")
> [@fischersd](#): > > CAUTION! Be VERY careful not to tighten the lids on your jars too much!!! They definitely need to be able to “breathe” to let out the excess pressure as they cook, otherwise they can explode / blow the bottom off of the jar! A trick to keep you from over-tightening the jar lids is to use your pointer finger and turn the lid as if you were turning pages of a book. Stop when your finger meets resistance. Yes, it’s that simple. 🙂 ---
**Author:** ![AlyssaWOAH](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/alyssawoah/32/2946_2.png) [@AlyssaWOAH](https://community.anovaculinary.com/u/AlyssaWOAH)\ **Post date:** [August 21, 2017, 9:50pm UTC](https://community.anovaculinary.com/t/can-you-cook-a-creme-brulee-a-day-or-two-in-advance/8995/10 "2017-08-21T21:50:18Z")
Yep! Finger tight is tight enough! @ANDRE1D ---
**Author:** ![wingeezer](https://avatars.discourse-cdn.com/v4/letter/w/e95f7d/32.png) [@wingeezer](https://community.anovaculinary.com/u/wingeezer)\ **Post date:** [August 24, 2017, 5:30pm UTC](https://community.anovaculinary.com/t/can-you-cook-a-creme-brulee-a-day-or-two-in-advance/8995/11 "2017-08-24T17:30:19Z")
I always tighten mine firmly first - then loosen again followed by a very gentle finger tightening. I read someplace to do it that way, and it has always worked well for me. Brian.