# Crème brûlée easy and tasty **URL:** \ **Category:** Brag Board\ **Tags:** crèmebrulée\ **Created:** [March 26, 2017, 9:01pm UTC](https://community.anovaculinary.com/t/creme-brulee-easy-and-tasty/5619 "2017-03-26T21:01:06Z")\ **Posts on this page:** 13\ **Page:** 1
**Author:** ![iPa64](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/ipa64/32/633_2.png) [@iPa64](https://community.anovaculinary.com/u/iPa64)\ **Post date:** [March 26, 2017, 9:01pm UTC](https://community.anovaculinary.com/t/creme-brulee-easy-and-tasty/5619/1 "2017-03-26T21:01:06Z")
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! ![](https://us1.discourse-cdn.com/flex016/uploads/anova/original/1X/4467ea4598aac915d94393e12a6b17231c7734e5.PNG) ---
**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:** [March 26, 2017, 9:21pm UTC](https://community.anovaculinary.com/t/creme-brulee-easy-and-tasty/5619/2 "2017-03-26T21:21:22Z")
Ahhh…that looks so good! And definitely looks easy to make. Was your temperature set at Celsius or Fahrenheit? ---
**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:** [March 26, 2017, 9:31pm UTC](https://community.anovaculinary.com/t/creme-brulee-easy-and-tasty/5619/3 "2017-03-26T21:31:50Z")
Been planning on trying creme brulee some time soon. Thanks for the reminder prompt. ---
**Author:** ![Brian1](https://avatars.discourse-cdn.com/v4/letter/b/50afbb/32.png) [@Brian1](https://community.anovaculinary.com/u/Brian1)\ **Post date:** [March 26, 2017, 10:41pm UTC](https://community.anovaculinary.com/t/creme-brulee-easy-and-tasty/5619/4 "2017-03-26T22:41:54Z")
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. ---
**Author:** ![iPa64](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/ipa64/32/633_2.png) [@iPa64](https://community.anovaculinary.com/u/iPa64)\ **Post date:** [March 27, 2017, 4:39am UTC](https://community.anovaculinary.com/t/creme-brulee-easy-and-tasty/5619/5 "2017-03-27T04:39:21Z")
Yes it’s 80°C /176°F ---
**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:** [March 27, 2017, 5:44pm UTC](https://community.anovaculinary.com/t/creme-brulee-easy-and-tasty/5619/6 "2017-03-27T17:44:59Z")
Thanks! 🙂 ---
**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:** [March 27, 2017, 8:47pm UTC](https://community.anovaculinary.com/t/creme-brulee-easy-and-tasty/5619/7 "2017-03-27T20:47:52Z")
Looks delicious. I’m afraid I would eat all of them. ---
**Author:** ![mronchi](https://avatars.discourse-cdn.com/v4/letter/m/ce73a5/32.png) [@mronchi](https://community.anovaculinary.com/u/mronchi)\ **Post date:** [December 28, 2017, 4:21pm UTC](https://community.anovaculinary.com/t/creme-brulee-easy-and-tasty/5619/8 "2017-12-28T16:21:45Z")
80C or 176F for 1 Hour. ---
**Author:** ![Rich](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/rich/32/1709_2.png) [@Rich](https://community.anovaculinary.com/u/Rich)\ **Post date:** [January 1, 2018, 3:23am UTC](https://community.anovaculinary.com/t/creme-brulee-easy-and-tasty/5619/9 "2018-01-01T03:23:54Z")
I made this tonight, using xylitol in place of sugar, as we’re ketogenic. Fantastic! ---
**Author:** ![Melinda\_C\_McClimans](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/melinda_c_mcclimans/32/2509_2.png) [@Melinda\_C\_McClimans](https://community.anovaculinary.com/u/Melinda_C_McClimans)\ **Post date:** [January 1, 2018, 4:06pm UTC](https://community.anovaculinary.com/t/creme-brulee-easy-and-tasty/5619/10 "2018-01-01T16:06:38Z")
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? ---
**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:** [January 1, 2018, 8:51pm UTC](https://community.anovaculinary.com/t/creme-brulee-easy-and-tasty/5619/11 "2018-01-01T20:51:09Z")
Mason jars are fine. Weck jars are fine. Basically any of the preserving/canning type jars would be fine. ---
**Author:** ![flosobe](https://avatars.discourse-cdn.com/v4/letter/f/7993a0/32.png) [@flosobe](https://community.anovaculinary.com/u/flosobe)\ **Post date:** [June 9, 2018, 8:20pm UTC](https://community.anovaculinary.com/t/creme-brulee-easy-and-tasty/5619/12 "2018-06-09T20:20:51Z")
What size Weck Tulip jars did you use for 12 servings? ---
**Author:** ![JackyTCD](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/jackytcd/32/3833_2.png) [@JackyTCD](https://community.anovaculinary.com/u/JackyTCD)\ **Post date:** [August 2, 2018, 10:13pm UTC](https://community.anovaculinary.com/t/creme-brulee-easy-and-tasty/5619/13 "2018-08-02T22:13:56Z")
Thanks for the recipe ! Was looking for one I didn’t have to convert first 😉 so bookmarked it, Living in the Netherlands, so not used to cupes and ounces…