# Creme Brulee Sous Vide Fail (foamy with bubbles after cooked) **URL:** \ **Category:** Anova Precision® Cooker\ **Created:** [October 21, 2017, 11:42am UTC](https://community.anovaculinary.com/t/creme-brulee-sous-vide-fail-foamy-with-bubbles-after-cooked/9893 "2017-10-21T11:42:29Z")\ **Posts on this page:** 6\ **Page:** 1
**Author:** ![jesuispoisson](https://avatars.discourse-cdn.com/v4/letter/j/ed8c4c/32.png) [@jesuispoisson](https://community.anovaculinary.com/u/jesuispoisson)\ **Post date:** [October 21, 2017, 11:42am UTC](https://community.anovaculinary.com/t/creme-brulee-sous-vide-fail-foamy-with-bubbles-after-cooked/9893/1 "2017-10-21T11:42:29Z")
Hello. I followed a basic recipe (160 g Egg yolk, 90 g Sugar, 600 g Heavy cream) and yet the composition came out foamy with bubbles as you can see [here](https://imgur.com/RpGvsmb). [One more](https://imgur.com/a/z75k1). I whisked the composition until it was smooth. I didn’t heat the cream (it says it’s ok this way too). I slowly poured the cream into the mixture. I strained it and allowed to rest about 30 minutes. I skimmed the bubbles before I put it to sous vide. I poured it slowly into jars. Flashed the bubbles from the top of the jar with a blowtorch very quickly. Closed the jars “fingertip tight” (bubbles came out when dropped it in water to sous vide) Cooked for 1 hour at 80\*. When I took them out they already looked like in the picture. Anyways I cooled them at room temperature. Transfered them to an ice bath and then to refrigerator. It seems that I did everything as I should and yet you can see the result in the picture. Any ideas what went wrong? ---
**Author:** ![Brian1](https://avatars.discourse-cdn.com/v4/letter/b/50afbb/32.png) [@Brian1](https://community.anovaculinary.com/u/Brian1)\ **Post date:** [October 21, 2017, 11:52am UTC](https://community.anovaculinary.com/t/creme-brulee-sous-vide-fail-foamy-with-bubbles-after-cooked/9893/2 "2017-10-21T11:52:45Z")
I’ve never seen what you’ve gotten before. Do youhave a vacuum sealer with a canister attachment? If so, you could put the jars in the canister and pull a vacuum on them. From the steps you took, I’m honestly at a loss. ---
**Author:** ![jesuispoisson](https://avatars.discourse-cdn.com/v4/letter/j/ed8c4c/32.png) [@jesuispoisson](https://community.anovaculinary.com/u/jesuispoisson)\ **Post date:** [October 21, 2017, 11:55am UTC](https://community.anovaculinary.com/t/creme-brulee-sous-vide-fail-foamy-with-bubbles-after-cooked/9893/3 "2017-10-21T11:55:50Z")
Unfortunately I don’t have a canister vacuum sealer. ---
**Author:** ![Brian1](https://avatars.discourse-cdn.com/v4/letter/b/50afbb/32.png) [@Brian1](https://community.anovaculinary.com/u/Brian1)\ **Post date:** [October 21, 2017, 1:40pm UTC](https://community.anovaculinary.com/t/creme-brulee-sous-vide-fail-foamy-with-bubbles-after-cooked/9893/4 "2017-10-21T13:40:22Z")
the only other suggestion I’ve got is post this on the forum of the website you found the recipe at. There’s a higher likelihood you’ll find folks who are more familiar with the actual recipe. You could also try searching that forum as well. Good luck! ---
**Author:** ![Jennajjh](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/jennajjh/32/1514_2.png) [@Jennajjh](https://community.anovaculinary.com/u/Jennajjh)\ **Post date:** [October 23, 2017, 9:36pm UTC](https://community.anovaculinary.com/t/creme-brulee-sous-vide-fail-foamy-with-bubbles-after-cooked/9893/5 "2017-10-23T21:36:29Z")
Most of the recipes I’ve seen for things cooked in jars suggest cooling them slowly. Sometimes to the extent of letting them cool in the water if you have time. Not sure that would cause something this drastic though! I make cheesecake in mini mason jars fairly often, not quite as finicky as creme brulee but I haven’t seen this before either. Maybe skip the ice bath? ---
**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:** [October 24, 2017, 2:12am UTC](https://community.anovaculinary.com/t/creme-brulee-sous-vide-fail-foamy-with-bubbles-after-cooked/9893/6 "2017-10-24T02:12:21Z")
The ice bath certainly won’t have caused the air bubbles, but it may put your jars at risk. I know that the scalding of milk and cream isn’t essential with sous vide creme brulee, but it may help to eliminate the bubble problem. I know I read something about it somewhere, but I’m afraid I can’t find it at the moment.