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    OT - Sous Vide Creme Brulée

    Posts: 71
    edited January 2015 in Off Topic

    Got a SV machine this past Xmas. I did a few cooks since but my latest was dessert. Followed ChefSteps receipe and method to the T.

    Turns out very good. Moist, creamy and very intense flavour compare to the typical baking method. The only think I would chnage next time around is less sugar.

    Cheers!

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    • Posts: 23,161
      ok- yes, yes, yes. I'm a chef steps guy too (great site). I'm all over this.

      Thanks!


      Keepin' It Weird in The ATX FBTX
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    • Posts: 19,137
      Bravo! Had not seen anyone do SV desserts yet.

      #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
      A happy BGE family in Houston, TX.
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    • Posts: 4,858
      Tell me more about this! Less sugar in the mixture or on top?

      ____________________
      Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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    • Posts: 673

      Link to the recipe please... I saw Baldwin's video handling hot bags and I thought ok... but this is great - serving containers ready to go!!


      Toronto, Canada

      Large BGE, Small BGE

       

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    • Posts: 71

      @paqman. I would put less sugar in the creme brulee itself. I only put a very thin layer on the iop for the caramel.

      @bigWader. Check out:http://www.chefsteps.com/gallery. Lots good recipes and loved the way how they 'modernized' the way they cook food.

      Cheers!

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    • Posts: 4,858
      edited January 2015
      Thanks for posting this @Tixunau‌ !

      I tested the recipe tonight and it is spectacular!!! I followed the recipe (weighting all ingredients) and I added a teaspoon of vanilla extract.

      Fantastic!

      imageimageimageimageimage

      ____________________
      Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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    • Posts: 3,515
      Dam you sous vide
      LBGE& SBGE———————————————•———————– Pennsylvania / poconos

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    • Posts: 13,836
      OK, I want to do this, where do you get those short jars?

      They/Them
      Morgantown, PA

      XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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    • Posts: 4,858
      edited January 2015
      I got them at Canadian Tire... Probably not going to help you...

      ____________________
      Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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    • Posts: 13,836
      paqman said:
      I got them at Canadian Tire
      Thanks, Chefsteps has an amazon link in the recipe to them I missed last time.
      They/Them
      Morgantown, PA

      XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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    • Posts: 4,858
      Doing it again:

      imageimage

      ____________________
      Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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    • Posts: 18,459
      Holy ****! I love creme brûlée. Now if only I had a SV. :-S
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    • Posts: 725
      I have FOUND my next SV adventure. Inspirational. 
      Ajax, ON Canada
      (XL BGE, MED BGE, La Caja China #2, and the wife's Napoleon gasser)
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    • Posts: 12,637
      I need to do this. I'm a big Chefsteps turkey fan!
      canuckland
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    • Posts: 13,836
      My jars should arrive today.
      They/Them
      Morgantown, PA

      XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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    • Posts: 4,858
      Using mason jars in the sous vide is a genius idea... I still can't believe I did not think about it before. Next step for me is to do a foie gras crème brûlée and try an iced cream mixture sous vide in a larger mason jar.

      I see a lot of angel cake and meringue in my future. :)

      ____________________
      Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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    • Posts: 71

      @paqman - Fantastic job mate! Well done!!!

      I thinking about doing their 'flan caramel' but need to buy some jars. I didn't know that you can get those one at Canadian Tire. Would have save me some shipping cost buying it online.

      Can't wait to see your foie gras creme brulee next!!

      Cheers!

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    • Posts: 12,637
      I'm thinking of vacuum sealing jars/cups with Foodsaver or chamber sealer.
      canuckland
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    • Posts: 2,432
      Awesome cook & thanks for turning me on to the website.  Video was great, well until the very end.  Then it got weird.  

      Anyway, gotta get a torch but it looks like I got my valentines day dinner figured out now!  Do you all suggest the BernzOmatic TS8000?
      Columbus, OH

      “There are only two ways to live your life.  One is as though nothing is a miracle.  The other is as if everything is” 
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    • Posts: 4,858
      Canugghead said:

      I'm thinking of vacuum sealing jars/cups with Foodsaver or chamber sealer.

      @Canugghead - that would work if you could find a way to lower the container straight down in the hot water bath without spilling the mixture between the edge of the ceramic container and the plastic bag...

      ____________________
      Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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    • Posts: 4,858
      @NDG - This is what I use: http://www.sternocandlelamp.com/products-page/products-butane/50114-butane-culinary-torch/

      I also have this one but I prefer the Sterno:
      http://www.amazon.ca/Iwatani-Torch-Burner-Professional-Cb-tc-pro/dp/B0027HO3XO

      ____________________
      Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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    • Posts: 4,858
      With the leftover egg whites, I baked this angel food cake:

      imageimageimageimage

      ____________________
      Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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    • Posts: 19,137
      Yes, I realize that this thread is >2 years old.

      BUT, I'm thinking of making some SV creme brulee today, and have some questions

      1. How many 4oz mason jar servings will the chefsteps recipe make?
      2. Was it too sweet as the OP thought? I'll probably end up decreasing the sugar based on the comments above. 

      Any other tips would be appreciated.

      Thanks!

      #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
      A happy BGE family in Houston, TX.
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    • Posts: 4,326
      @caliking I am so not sorry you dug this zombie up.

      Trying next week.  


      "Brought to you by bourbon, bacon, and a series of questionable life decisions."

      South of Nashville, TN

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    • Posts: 1,742
      That looks delicious , but is it better than chocolate pots de creme?

      Sorry no finished pictures, but the recipe is on here somewhere. Best desert I've ever made

      s?


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    • Posts: 4,974
      @caliking you'll need a lot of 4 oz jars. I'd guess at least 8.  The small size will be nice though. I have bigger jars and the portions were too much. 

      I didnt find the ChefSteps recipe too sweet. 
      Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
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    • Posts: 19,137
      slovelad said:
      That looks delicious , but is it better than chocolate pots de creme?

      Sorry no finished pictures, but the recipe is on here somewhere. Best desert I've ever made

      s?


      JIC's pots de creme recipe is fantastic. Want to try something different though, and everyone here loves creme brulee.

      #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
      A happy BGE family in Houston, TX.
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    • Posts: 19,137
      blind99 said:
      @caliking you'll need a lot of 4 oz jars. I'd guess at least 8.  The small size will be nice though. I have bigger jars and the portions were too much. 

      I didnt find the ChefSteps recipe too sweet. 
      Crap. I already did these. Made half the recipe and decreased the sugar to 30g.  Filled 5 x4oz jars. We'll see how they turn out, as they are currently cooling in the fridge.


      #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
      A happy BGE family in Houston, TX.
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    • Posts: 18,459
      caliking said:
      show previous quotes
      Crap. I already did these. Made half the recipe and decreased the sugar to 30g.  Filled 5 x4oz jars. We'll see how they turn out, as they are currently cooling in the fridge.

      Please do follow up. Love creme brûlée and I now do have the SV, but been making pots. Chocolate and salted caramel. Need to get in this. 
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    • Posts: 4,974
      caliking said:
      show previous quotes
      Crap. I already did these. Made half the recipe and decreased the sugar to 30g.  Filled 5 x4oz jars. We'll see how they turn out, as they are currently cooling in the fridge.

      I bet they'll still be good. Did you add any vanilla to it? A tablespoon or so adds a good flavor. 

      On the topic of custards I did the NY times ice cream recipe last weekend and it was awesome. Can't wait to do it again with fresh fruit. 
      Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
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