Creme Brulee

This recipe is printed from Scissors, Paper, Bacon.

Prep Time 45

Cook Time 1

Resting Time 1

Course Dessert

Servings Jars

Place the egg yolks into a large bowl. Add the sugar, vanilla bean paste, salt and cream.
Whisk to combine and serve until the sugar has completely dissolved.
Rest the mixture for 30 minutes to allow air bubbles to come to the surface.
Divide the mixture among four jars and close them with the lids.
Fill your sous vide container with water. Attach your sous vide circulator and set the temperature to 83 °C.
Gently lower the jars into the water and allow the jars to come up to the set temperature along with the water.
When the water reaches temperature, start a cooking timer for 1 hour.
After 1 hour, remove the jars from the water and allow the custard to cool to room temperature.
Transfer the jars to the fridge to chill over night.
To serve, remove the lids from the jars and sprinkle a little sugar evenly over the surface of the custard. Make sure the sugar layer is not too thick and that it completely covers the surface of the custard.
Use a blow torch to caramelize the sugar on the surface. The sugar will melt first before starting to bubble and then turning an amber color. Be careful to not add too much heat or you will curdle the custard
Let the caramelized sugar cool down for a minute to harden and serve immediately.