Ingredients

• 5 large egg yolks (room temperature)
• 1/2 cup granulated sugar
• 2 cups heavy cream (or heavy whipping cream)
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1/4 cup granulated sugar (about 1 ½ teaspoons for each crème brûlée)
• Optional: fresh berries to serve with

Directions

• 1. Preheat Sous Vide Machine: Fill a large container or pot with water, attach the sous vide precision cooker and set the temperature to 185ºF/85ºC. Set side mason jars (make sure the mason jars and the lids are dry).
• 2. Prepare the Custard Filling: In a large bowl add egg yolks, sugar, salt, and vanilla extract. Beat until the mixture is light, about 2 minutes.
• 3. Slowly pour the heavy cream into the egg mixture. Stir until combined.
• 4. Strain the mixture, and slowly pour it into each mason jar, leaving about 1/2 inch from the top. If you don’t have canning mason jars, you can use zip-lock bags*.
• 5. Let them sit for 15-20 minutes so that bubbles can dissipate. DON'T SKIP
• 6. Place the lid on each mason jar, and twist it gently until “fingertip tight” (This means the lid is barely closed and can be easily open with your fingers.)
• 7. Sous Vide Cook the Custard: Use a kitchen tong and slowly place the mason jars into the sous vide water bath. Cook for 1 hour.
• 8. Chill the Custard: Remove the mason jars from the water bath and pat dry the surface of the lid with paper towels.
• 9. Open the lid and let them cool at room temperature for 30 minutes. In the mean time, dry the inside of the lid.
• 10. Once the jars are cool to the touch. Put back the lid and fasten it. Let the custard chill completely in the fridge for about 4 hours.
• 11. Burn the Sugar: When ready to serve, take the mason jars out of the fridge and remove the lid. Add about 1 ½ teaspoons sugar on top of each custard. Make sure to add enough sugar and cover the surface evenly.
• 12. Use a kitchen torch to torch the tops until the sugar melts and caramelized.
• 13. Decorate with fresh berries and mint and serve immediately.

Notes

• Takes at least six hours.
• .5 prep
• .5 sit
• 1 hour cook
• .5 sit
• 4 hours chill
• Extremely easy
• Put in crockpot and put sous vide cooker in.
• filling extra canning jars with hot water to displace water if needed.

Photos