Julia shows host Bridget Lancaster an easy recipe for Sous Vide Crème Brûlée.
Get the recipe for Sous Vide Crème Brûlée:
Buy our winning sous vide machine/immersion circulator:
ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America’s Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.
If you like us, follow us:
48 Comments
Leave a Reply
You must be logged in to post a comment.
Your recipe site is garbage
Can you do a product review on torches please?
When you are happy because you have the same kind of blow torch 😁😁😁
Made this several times now…it's great. Always a hit. Half & Half instead of heavy cream is a good way to make it lighter.
In the previous Creme Brûlée recipe, you returned them to the fridge after melting he sugar to firm the custard back up.
I use Tahitian Gold Company – "Ground Vanilla Beans" OR "Whole Vanilla Bean Paste." Saves you the hassle of cutting & scrapping the bean. And you also get those beautiful Vanilla specks as well.
Making it again, easy and delicious, all our guests love it. Thanks ATK
You can use vanilla bean paste. It has great flavor and you'll get the specks of beans in the dessert. I get mine at Trader Joe's but I often see it in the food section of Home Goods and TJ Maxx.
I'd pay to see these two mud wrestling
Haven't used my sous vide yet now I know what to make first.
Sous Vide is perfect way to temper chocolate. Absolute temperature control.
It's in the water bath right now, I couldn't find the 8oz square jars so I used the 8oz quilted and only wound up with three which I will transfer to Ramekins before sugar and torching
Easiest Creme Brulee I've ever seen, Gotta make It! Adding your recipe to my many Sous Vide experiences
Just made these tonight, and they turned out great!
😆 that was so cool
Do you do house calls? My favorite dessert.
I'm going to try the same thing with lemon Greek yogurt with a little sugar on top with my torch…check it out
@America's Test Kitchen Why does everyone use those thin, clear plastic tubs to immersion cook in? It's quite wasteful and hard on the cooker. I got a $20 cooler and cut a hole in the lid for the heater. The heater uses less energy, doesn't heat up your kitchen, doesn't work as hard so will last longer, and you can use the lid to hold the ziplock or vacuum bags in place so no need for fancy metal racks.
The first time I tried immersion cooking I didn't even have a heater, I just filled the cooler halfway with the hottest water my tap can make, then poured boiling water into the cooler to get it up to temp and as needed to keep it close to the desired temp. Great way to test out sous vide/immersion cooking without investing >$50.
Addendum: To brown the meat I use a $20 electric heat gun from the hardware store. I only use it for cooking. I tried a butane torch I had laying around and it made the meat taste funny. A propane one wouldn't have that same problem, but then you have to worry about having propane around. I tried out using the broiler, but it smoked up my house something terrible. Same for the cast iron on the range. The BBQ, or a chimney starter, would probably be great but only when it's warm out. The heat gun is not quick, but it is cheap and works.
Oh, and if these suggestions make it into a video the name's Jace Was Here 🙂
YES!!!
Please! teach people correctly by removing jewelry prior to cooking, that was taught to me on the first day of cooking school for safety and sanitation purposes.
Looks really good! I swear I saw this and another video just released a couple months ago. Are they reposting for some reason?
I just happen to have a few goose & duck eggs laying around…
I'm gonna use this method for the custard and the no torch method for the sugar that Adam Ragusea posted about a while ago.
Ha… looks like pudding to me!!!
Made it this way so many times. It truly is the best!
I'll admit to never have used that equipment. But. I do not see much difference between this and a large pot of lightly boiling water. Anyone want to gently educate me?
Nice recipe I’ll make this keto style. Thank you.
I am just not interested at all in sous vide.
How interesting
This has been done by another good cooking channel years ago. It seems like ATK will delete any comment referencing them. pretty low class here.
That's fairly interesting. Question though, since you are effectively canning the custard how shelf-stable is it?
Thank you for using a "real" torch. It drives me crazy when I see people use those "kitchen torches" — way too expensive, for an inferior torch.
Where did the vanilla beans go? Did they get blended in somehow, or did she pull them out off camera?
Man it just kills me that they keep calling it "a sous vide."
Vanilla bean powder would also work well here. *Substitute for the extract according to the label
I'm sorry. I believe that technique is called "the ol' tappa tappa."
Note that you do not NEED a sugar crust. If you ordered creme brulee 20 years ago or more, there was a good chance that the topping would have been a handful of fresh raspberries. This can reduce the sugar load in the dish for those of us who are glucose sensitive, and you don't have to contend with sharp shards of glass-like sugar in your mouth.
One of my 2 favorite desserts 😋
Sous vide is the culinary equivalent of today's pop music, dull and lifeless.
#Meta
The only thing I would say is to warm up the mason jars a bit before going in the bath by running it under warm water. I've exploded a bunch of mason jars even when the rims are barely tightened. Otherwise I do this recipe all the time and the best part is you can make this a few days in advance of a get-together, and all you need to do the day of is brown the sugar.
The texture doesn't look great (almost as if the custard hasn't been set properly). Is this because the custard hasn't been chilled?
I love this idea!!
I have a few of these jars, I keep my weed in one lol.
I've never made Crème Brûlée and I don't have a blow torch. However I do have a Sous Vide machine. Has anyone tried crisping the sugar using your oven broiler?
This is brilliant! I’ve made it twice now and love the final texture. The second round I used 4oz ramekins and they worked great too! Thank you for contributing to my creme brûlée addiction ♥️
I really gained with creme brûlée.
Wow passing an active burner is so dangerous.
I have those jars and always wondered what I was going to use them for. I would never have considered Creme Brûlée! Good one ladies!