How to Make Sous Vide Crème Brûlée

Byamazingfoodstv


Julia shows host Bridget Lancaster an easy recipe for Sous Vide Crème Brûlée.

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48 Comments

  8. 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.

  18. @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 🙂

  37. 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.

  41. 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.

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