There’s something truly magical about the first crack of a perfectly caramelized sugar top on a crème brûlée. This Vanilla Sous Vide Crème Brûlée Recipe is a game-changer for dessert lovers everywhere. By using the sous vide method, we ensure an impeccably creamy and smooth texture every single time. Imagine gathering your family around the table, the warm glow of a charming café setting, sharing laughter and enjoying this delightful treat together. It’s the simple moments like these that create everlasting memories. This recipe not only elevates the classic crème brûlée but also brings joy and creativity into your kitchen.
Ingredients
- 2 cups heavy cream
- 1 vanilla bean, split lengthwise
- 5 large egg yolks
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- Extra granulated sugar for caramelizing the top
- Fresh berries and mint sprigs for garnish
Instructions
- Preheat your sous vide water bath to 176°F (80°C).
- In a saucepan, combine the heavy cream and the vanilla bean. Heat over medium heat until it just begins to simmer. Remove from heat and let it steep for 15 minutes. Remove the vanilla bean.
- In a medium bowl, whisk together the egg yolks, granulated sugar, and salt until the mixture lightens in color.
- While whisking constantly, slowly pour the warm cream into the egg yolk mixture in a thin stream until well combined.
- Strain the mixture through a fine-mesh sieve into a clean bowl to remove any cooked egg bits.
- Divide the custard mixture evenly among 4 ramekins.
- Seal each ramekin tightly with plastic wrap. Carefully lower the ramekins into the sous vide bath, ensuring they are fully submerged. Cook for 1 hour 30 minutes.
- Remove the ramekins from the water bath and let them cool to room temperature before refrigerating for at least 4 hours or until well chilled.
- When ready to serve, sprinkle a thin, even layer of granulated sugar over the top of each chilled custard. Use a kitchen torch to melt and caramelize the sugar until it forms a crisp, golden-brown crust.
- Garnish with fresh berries and a sprig of mint. Enjoy immediately.
Helpful Tips
- For a more robust vanilla flavor, you can use vanilla extract or vanilla paste instead of a vanilla bean.
- If you don’t have a kitchen torch, you can caramelize the sugar under a broiler. Keep a close eye to avoid burning.
Storage Instructions
Store any leftover crème brûlée (without the caramelized sugar top) in the refrigerator for up to 2 days. Add the sugar top and caramelize just before serving for the best texture.
Pairings
This Vanilla Sous Vide Crème Brûlée pairs beautifully with a fresh fruit salad, a hot cup of coffee, or a glass of sparkling wine for special celebrations.
At Zynahz, we believe in bringing joy and creativity into the kitchen, and this Vanilla Sous Vide Crème Brûlée Recipe is a testament to that mission. We encourage you to try this recipe and share your delicious results with the Zynahz community. Don’t forget to share the love with your friends and family, and explore more delightful recipes with us. Follow us on social media and sign up for our newsletter for more culinary inspiration. Happy cooking!
