Creme Brulee – Sous Vide

Adapted from the Chefs Steps site.

NOTE: Do not put cold jars into preheated water.  They will crack!  I have done it!  If the mixture in the jars is below room temperature, put the jars in the water bath before you heat then water.

Makes 6 servings.


  • 160 g Egg yolk, about 10 – 11 yolks
  • 90 g Sugar, granulated, plus more for dusting
  • 1.5 g Salt
  • 600 g Heavy cream
  • 1 Tbsp. Vanilla Extract


  1. Place the egg yolks, sugar, and salt in a bowl and whisk until smooth.
  2. Stir in the whipping cream and vanilla.
  3. Let the mixture rest at least 30 minutes in the refrigerator to remove the bubbles. (I prepared the mixture the night before but see the note about cracked jars)
  4. Skim off any froth.
  5. Pour slowly into 4 oz wide-mouth canning jars to avoid introducing more air bubbles. Leave at least half an inch of space at the top of the jar for expansion.
  6. If you get air bubbles, you can burn them if with a touch or use the vacuum chamber to remove them.
  7. Seal the jars fingertip tight.
  8. Sous Vide at 176 degrees for 1 hour.
  9. Remove the jars and let them cool to the touch before transferring then to an ice bath.
  10. Remove the lid from the jar. If there is any liquid at the top, suck it up with a paper towel.
  11. A few minutes before serving, sprinkle 1/2 Tbsp. (about a 1/8 inch layer) of granulated sugar on the top of the custard.
  12. Torch on the lowest torch setting from several inches away until brown. You should be able to hold the jar in your hand and not burn your hand.
  13. Allow the sugar to set for five minutes. This will give it time to fully harden and reach its crunchy potential.
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