This is a sponsored post written by us on behalf of Dairy MAX, your local dairy council. All opinions are 100% ours.
Creme Brulee, is there any better dairy dessert to make you feel like you’re in a 5 star restaurant?
For our delicious three-course dinner menu that we created for Dairy Max, we closed off an amazing meal with the easiest sous vide vanilla bean creme brulee, that literally any homecook can make.
In order to make this sous vide creme brûlée, all you need is an entry-level sous vide, quality cream, sugar, eggs, vanilla bean paste, and a bit of patience while it cooks and cools.
What’s also incredible about this tasty dairy dessert is that you can make them in batches ahead of time, and pop them out of your fridge for whenever you want to serve creme brûlée to impress your family or crowd.
Once they’re out of the fridge all you have to do is top them with powdered sugar and torch or broil them for their famous crunchy, bruleed sugar crust.
Sous Vide Creme Brulee
4 cups heavy cream
½ cup of sugar
½ tbsp of vanilla bean paste or 1 vanilla bean
11 egg yolks
Pinch of salt
Sous vide creme brûlée temperature
The temperature to set your sous vide to for creme brulee is 176 Degrees Fahrenheit.
Creme brulee sous vide cooking time
Cook your creme brulee for 1 hour in the sous vide.
How to Sous Vide Creme Brulee:
Sous vide is typically a dessert that most home cooks avoid because the old-school pre-sous vide method required chefs to get technical and temper the egg yolks into the heavy cream prior to cooking.
Additionally, one other stress point around the old way of making creme brulee was to bake them in ramekins with a layer of water around them to hopefully have equal cooking and heat distribution.
With the new aged sous vide method, it’s as easy as mixing all the ingredients together (skipping the tempering step), pouring them in a canning jar, and dropping them in the temperature-controlled sous vide water bath.
One important tip prior to dropping them in the water bath: Make sure your canning jars are closed, but not too tight.
If they’re too tight they won’t have “breathing room” and the glass carrying your creme brulee can shatter.
This happened to one of Gavin’s overly-tightened glasses, but luckily we made plenty.
After an hour of cooking in the water bath, carefully remove the jars and let cool for 15-20 minutes on your counter.
Once cooled to the touch, finish the cooling in an ice bath if the creme brûlée is to be served quickly or in your refrigerator for up to a week.
Being able to keep these creamy desserts for up to a week is perfect if you’re just making crème brûlée for two, because you’re going to want to enjoy this sweet dairy treat multiple times throughout your week.
It’s always a smart idea to have an easy dessert on hand!
For the grand finale, top your crème brûlée with either powdered sugar or granulated sugar and torch them for their famous crust. If you don’t have a kitchen torch, here’s one we recommend.
When that’s complete top your sous vide creme brûlée with mint and your favorite fruit, and get cracking on the crust.
- 4 cups heavy cream
- ½ cup of sugar
- ½ tbsp of vanilla bean paste or 1 vanilla bean
- 11 egg yolks
- Pinch of salt
- Wisk all the ingredients together, and strain through a mesh sieve.
- Pouring them in a canning jar.
- Gently drop them in the temperature-controlled sous vide water. Make sure your canning jars are closed, but not too tight.
- After an hour of cooking in the water bath, carefully remove the jars and let cool for 15-20 minutes on your counter.
- Once cooled to the touch, finish the cooling in an ice bath if the creme brûlée is to be served quickly or leave in your refrigerator for up to a week.
- Top your crème brûlée with either powdered sugar or granulated sugar and torch them for their famous crust.
- When that’s complete top your sous vide creme brûlée with mint and your favorite fruit.
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