SV Creme Brulee

caliking · June 2017

Tried @JohnInCarolina 's SV pots de creme and it was a big hit among the clan. Have been wanting to try other SV desserts, so creme brulee seemed like a good one.

Used the chefsteps recipe , with some modifications. I made half of the recipe, to fill five 4oz mason jars.

Egg yolks 5
Sugar 30g
Vanilla essence 1tsp
Cream 300g
Salt 1.5 tsp

Heat up your SV water bath to 176F.

Whisk all of the ingredients together.

Place mason jars in a pan of warm water to warm them up (keep the inside dry).

Fill the mason jars, leaving a 1/2" from the rim. Flame the top briefly to get rid of bubbles on the surface.

Screw the lids on until "finger tight".

Carefully place the jars in the SV bath for 1 hour.

Remove and let cool to room temp, then refrigerate for 3 hours minimum.

When ready yo serve, sprinkle 1 tsp of sugar on the surface, then flame with a torch until the sugar is caramelized.

These turned out just right - not too sweet , and creamy without being too thick. I'm going to play around with some different flavors next time (espresso, chocolate, butterscotch, etc) and see what I can come up with.

And if anyone has a good SV cheesecake recipe... Please share!!

Skiddymarker · June 2017

The only way to do creme brûlée. I had to do mine in 250ml jars, didn't have any of the smaller ones - disappeared all the same.
Looks great!

Toxarch · June 2017

During Christmas, I did the Chef Steps Egg Nog. And since the recipe was very similar, I did Creme Brulé as well. The Egg Nog was really good. The Creme Brulé was a little too buttery flavored, but was still really good. And you made the right choice doing half a recipe. My jars were only half filled (bigger jars) so they wanted to float. I had to stack them and use jars full of water on top to weigh them down.

Eggdicted_Dawgfan · June 2017

Those look and sound awesome.

Eggpharmer · June 2017

Looks good @caliking

For sous vide cheesecake I used this recipe http://www.thekitchn.com/how-to-make-perfect-cheesecake-recipe-cooking-lessons-from-the-kitchen-110760

I used 4 whole eggs instead of 3 eggs and 1 yolk

Fill your jars with about 2 tablespoons of crust and bake at 350 for 5-10 minutes. If you don't prebake, the crust will float up into the batter.

Cool the crust then fill the jars. Sous vide at 80c for two hours then chill.

Top with a little more graham crackers and some berries

Best cheesecake I've ever had.