Sous Vide Creme Brûlée

Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Course Dessert
Servings 8


  • 8 4 Ounce Canning Jars
  • Small Pot and Cover
  • Large Bowl
  • Sous Vide Immersion Circulator
  • Cooking Container


  • 10 egg yolks
  • 90 grams sugar
  • 600 grams heavy whipping cream
  • 1 pod vanilla bean split and scraped


  • Preheat water to 176°F.
  • Wash and dry eight 4 ounce canning jars with lids.
  • On medium heat, seep cream, vanilla pod and seeds and bring to a boil.
  • Remove from heat, cover, and let rest for 15 minutes.
  • In a large bowl, whisk egg yolks and sugar until it is a pale yellow.
  • Remove the vanilla bean pod from the cream.
  • Add the cream a little at a time to the egg yolk mixture, whisking continually.
  • Pour the liquid into eight 4 ounce jars and place the lid on the jar.
  • Tighten the lids until they just closed in order to allow the jars to release air bubbles while cooking.
  • Carefully place jars in sous vide.
  • Cook for 1 hour.
  • Once done, remove from water and allow to cool at room temperature for 30 minutes.
  • After cooling, place in the fridge for at least 1 hour or up to 2 days.
  • About 30 minutes before serving, remove from fridge.
  • Just before serving remove lids and sprinkle about a teaspoon of sugar onto the custard.
  • Torch the sugar until it has caramelized and serve immediately.
Keyword Creme Brûlée, sous vide