Crème brûlée is a rich custard thickened by the coagulation of egg proteins. Beloved in restaurants around the world, it achieves its signature silky texture only when cooked gently—keep temperatures below 185°F (85°C) to avoid curdling.
Cooking crème brûlée sous vide allows precise temperature control and consistently excellent results. For best results, prepare the custards in small mason jars so they heat evenly in the water bath.
Best Sous Vide Crème Brûlée Recipe
Before serving, finish each custard with a caramelized sugar crust using a torch for that classic golden-brown top. Follow the steps below for smooth, creamy sous vide crème brûlée.
Equipment
- Sous vide immersion circulator (precision temperature control is essential).
- Container or deep pot large enough for the water bath.
- Vacuum sealer and bags or heavy-duty freezer Ziploc bags (the water-displacement method works well if you don’t have a vacuum sealer).
Ingredients
- 600 grams (21 ounces) heavy cream or whipping cream
- 160 grams (about 11) egg yolks
- 90 grams (3 ounces) granulated sugar, plus extra for caramelizing
- Pinch of salt
- 6 small mason jars with lids
Preparation, Cooking Time, and Temperature
Careful timing and gentle handling will yield the best texture. Read through the steps before beginning and prepare a digital thermometer to monitor temperatures.
- Fill your water bath and set the sous vide to 176°F (80°C).
- Whisk the egg yolks with the granulated sugar and a pinch of salt until smooth and slightly pale.
- Warm the heavy cream in a saucepan on the stovetop, heating it to about 158°F (70°C). Use a thermometer to avoid overheating.
- Temper the egg mixture by slowly pouring the hot cream into the yolks while whisking continuously. Add the cream gradually to prevent the eggs from curdling.
- Strain the combined custard through a fine-mesh sieve into a clean bowl, then let it rest for about 30 minutes. Skim any bubbles that rise to the surface.
- Carefully pour the custard into the mason jars, filling evenly and slowly to minimize air bubbles. If bubbles form on the surface, skim them off gently.
- Screw the jar lids on fingertip-tight—do not overtighten. The lids should allow air to escape while the jars heat; fully sealed jars can crack under pressure.
- Place the jars upright in the preheated water bath and cook for 60 minutes.
- When the cooking time is up, remove the jars from the water and let them cool at room temperature for a short while. Then refrigerate until fully chilled.
- To finish, remove lids, dust each custard with an even layer of granulated sugar, and caramelize with a kitchen torch on a low-to-medium flame. Rotate the jar while torching for an even crust. Allow the sugar to cool and harden for about five minutes before serving.
These steps produce a stable, silky custard with a crisp caramel top—classic crème brûlée made easier and more consistent with sous vide precision.