Sous Vide Crème Brûlée – creamy and silky-smooth custard with a crispy layer of caramel topping! No tempering of eggs, and no risk of a curdled texture! Too good to be true? Sous vide technique guarantees the perfect results EVERY TIME by cooking this dessert to the precise temperature you set.
You can make this crème brûlée ahead of time and torch the top right before serving. Add fresh berries and mint for an elegant dessert!
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Featured in 36 Best Sous Vide Recipes
Why Cooking Crème Brûlée in Sous Vide?
A foolproof recipe that’s so easy to make!
Crème brûlée has a reputation of being very tricky to make, as the custard tends to curdle when the temperature is above 185°F / 85°C, making it intimidating using a traditional baking method.
Enter sous vide! It’s a French cooking method by vacuum sealing food in a bag or canning jar, then cooking for a long time to a very precise temperature in a water bath.
Skip the steps of heating up the heavy cream, “tempering eggs”, or adjusting baking time for different-size ramekins. Sous vide crème brûlée takes all the guesswork out and guarantees the perfect consistency every single time. You can also easily make it in bulk ahead of time!
Ingredients You’ll Need
Egg Yolks: Egg yolks and heavy cream are the key ingredients in crème brûlée. I have tested different ratios, and loved 5 large egg yolks with 2 cups of heavy cream the most. If you use fewer egg yolks, your crème brûlée can be slightly runny.
Heavy Cream: Use heavy cream or heavy whipping cream with 35% fat. It will ensure a creamy and stable consistency.
You’ll also need regular granulated sugar, vanilla extract, and salt.
How to Make Sous Vide Crème Brûlée
1. Add egg yolks, sugar, salt, and vanilla extract in a large bowl. Whisk together to form a thick paste.
2. Make the custard: Slowly add heavy cream. Note that you don’t need to heat up the heavy cream like the traditional method, as your eggs won’t curdle with the sous vide method. Mix everything until smooth.
3. Straining the egg yolk and heavy cream mixture to remove any residues from the egg.
4. Pour the custard filling into mason jars. Close the lid “fingertip tight”. (You can easily open with 2 fingers).
5. Fill the container or pot with a sous vide circulator and set the temperature to 179°F (82°C).
6. Place the mason jars in the water while the water is still heating up. Cook for 1 hour.
7. Let them chill: Once cooked, remove the mason jars from the water bath. Open the lid to cool down the custard in the counter for 30 minutes. Dry the top of lids with paper towels.
8. Put the lid back on. Chill crème brûlées for 4 hours or overnight in the fridge.
Pro Tip: Don’t caramelize the sugar topping until you are ready to serve! You can watch the video in the recipe for step-by-step instructions.
Brûléeing the Sugar Top (Making a Caramel Layer)
For the best result, use a blow torch with a 2-step approach for a perfect caramel layer!
1. Sprinkle the surface of each custard evenly with 1.5 teaspoons of sugar. The regular granulated sugar works the best. Make sure to cover the entire surface with a thin layer of sugar.
2. Using a kitchen torch, hold the flame about 2 inches from the surface of the sugar. Move the flame across the surface and make sure all the sugar granules have melted. The longer you torch, the darker and more bitter the caramel layer will become.
Let it rest for 2 minutes until the surface cools down and hardens. Serve immediately.
Temperature and Time
I have tested this recipe several times, and the best combination of temperature and time is to cook the custard at 179°F (82°C) for 1 hour.
Sous Vide Crème Brûlée without Mason Jars
If you don’t have mason jars, you can still make this recipe! Pour the custard filling into a ziptop bag. Vacuum seal the bag using the “water displacement technique”. Cook the custard mixture for 1 hour in the sous vide water bath, and pour it into ramekins once cooked. The rest steps are the same as using mason jars.
Tips for Making the Best Sous Vide Crème Brûlée
- Perfect consistency: The best custard should be creamy, rich and silky-smooth. It’s almost pudding-like. To achieve this texture, the best ratio is to use 5 large egg yolks with 2 cups of heavy cream. More heavy cream can result in a texture that’s too runny.
- Strain the custard filling: I recommend straining the egg yolk and heavy cream mixture to remove any residues from the egg.
- Close the lid “fingertip tight”: After pouring the custard mixture into the canning jars, place the lid on the jar, and twist it gently until “fingertip tight”, which means the lid is barely closed and can be easily open with 2 fingertips. This tightness prevents water from getting into the jar while allows air bubbles to escape. If it’s too tight, the jars can crack easily when the trapped air press against the glass.
- Dry the lid: Open the lid as soon as the canning jars are cool enough to handle, and dry the inside of the lid. Put the lid back after the custard has cooled down.
- Cover the custard surface evenly with sugar: It’s important that the custard is completely covered with sugar. When applied to heat, any exposed custard will curdle.
Troubleshooting Sous Vide Crème Brûlée
Why is my crème brûlée runny?
If your crème brûlée comes out runny, it’s most likely that you’ve added too much heavy cream. Otherwise, it could happen when it’s undercooked.
How can I prevent mason jars from cracking?
When the jar is closed tightly, the excess air cannot escape from the glass, causing too much pressure to build up inside of the jar, and making it crack. To prevent this from happening, you’ll need to close the lid just barely, so that 2 fingertips can open it. In addition, adding the mason jars to the water bath when the water is not completely heated will also help to avoid the “Thermal Shock”.
Why does my crème brûlée have a bumpy texture with bubbles?
When you whisk cream and eggs together, the mixture will have foam on the surface. If you don’t strain the mixture, you’ll see some bubbles on the surface once the custard is cooked. I also recommend letting your custard rest in the mason jars for 20 minutes before cooking in sous vide.
How to Store Sous Vide Crème Brûlée
Once your sous vide creme brulee is cooled to room temperature. Leave them in the mason jar and store them in the fridge for up to 5 days. Note that you should only torch the top right before serving.
Frequently Asked Questions
How Long Does Sous Vide Crème Brûlée Last?
Sous vide crème brûlée can last for up to 5 days in the fridge without loss of quality. You’ll need to seal each mason jar tightly before placing them in the refrigerator. This is a great make-ahead dessert for a party. Note that you cannot caramelize the sugar topping ahead of time.
What is “Thermal Shock”?
“Thermal shock” can occur when cold glass enters a hot water bath, cause the glass to break. To avoid this risk, you can place the mason jars into the sous vide water bath before it’s heated.
How to Caramelize the Sugar Top without a Torch?
To get the beautiful crunchy and crispy caramelized topping, it’s best to use a kitchen torch. If you don’t have one, you can broil them in the oven. Heat your broiler up super hot and make sure to move the rack just underneath. Place the custards on a tray and top with sugar. Watch carefully as it only takes 1-3 minutes. Note that you will get less even coloring than with a torch.
How Do You Serve Sous Vide Crème Brûlée?
Once you’ve caramelized the sugar topping, it’s best to serve it within 20 minutes. Otherwise, the sugar will absorb moisture and the top will start to soften. You can decorate it with fresh fruits and serve with a dessert spoon.
How to Make Sous Vide Crème Brulee Ahead of Time?
Yes, you can make crème brûlée up to 4-5 days ahead of time. Cover with plastic wrap and store in an airtight bag in the fridge. You can either brûlée the top before storing or just before serving.
What is the Best Way to Eat Sous Vide Crème Brulee?
You can eat crème brûlée at room temperature or as a chilled dessert depending on your preference. Use a spoon to crack the caramelized crust to reach the custard underneath. Crème brûlée features crunchy and creamy textures plus burnt sugar and custard flavors in every bite.
Can You Overcook Crème Brulee in Sous Vide?
In contrast with other cooking methods, it is next-to-impossible to overcook crème brûlée using sous vide. The precise temperature control prevents scrambling the custard and produces an optimal creamy texture.
Equipment You’ll Need
Pro Tip: I used 4-oz mason jars, which is a perfect size for making crème brûlée. Make sure to dry them completely before cooking.
More Delicious Sous Vide Recipes
If you’ve tried these sous vide crème brûlée then don’t forget to rate the recipe and let me know. I love hearing from you!
Sous Vide Crème Brûlée (With or Without Mason Jars)
Ingredients
For the Custard
- 5 large egg yolks
- 1/2 cup granulated sugar
- 2 cups heavy cream (or heavy whipping cream, 35% fat)
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
For the Topping
- 1/4 cup granulated sugar about 1 ½ teaspoons for each crème brûlée
- Optional: fresh berries to serve with
Instructions
- Prepare the Custard: In a large bowl add egg yolks, sugar, salt, and vanilla extract. Whisk together the ingredients until well mixed.
- Slowly pour the heavy cream into the egg mixture. Stir until well mixed.
- 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*. (Make sure the mason jars and the lids are dry).
- Let them sit for 15-20 minutes so that bubbles can dissipate.
- 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 2 fingertips.)
- Fill a large container or pot with water, attach the sous vide precision cooker and set the temperature to 179ºF/82ºC.
- 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. (It's best to place the mason jars into the water bath BEFORE it's heating up to avoid the risk of cracking.)
- Chill the Custard: Remove the mason jars from the water bath.
- Once the mason jars are not too hot to touch, open the lid and let them cool at room temperature for 30 minutes. In the mean time, dry the lid completely.
- Once the jars are cool. Put back the lid and fasten it tightly. Let the custard chill in the fridge for about 4 hours or overnight.
- 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.
- Use a kitchen torch to torch the tops until the sugar melts and caramelized.
- Decorate with fresh berries and mint and serve immediately.
Notes
- *Making sous vide crème brûlée without mason jars: Pour the custard filling into a ziploc bag. Vacuum seal the bag using the “water displacement” technique. Cook the custard filling for 1 hour in the sous vide water bath, and pour the custard into 4 ramekins once cooked. The rest steps are the same as using mason jars.
- If you don’t have a kitchen torch, you can broil the sugar topping in the oven. Heat your broiler up super hot and make sure to move the rack just underneath. Place the custards on a tray and top with sugar. Watch carefully to avoid burning as it only takes 1-3 minutes. Note that you will get less even coloring than with a torch.
- Make-Ahead: The custard can be made up to 3 days ahead of time. Once torched, you should serve them immediately.
Video
Nutrition
Jessica Formicola says
This is the best creme brulee recipe I’ve ever come across! It turns out perfectly every time!
Suzy says
I never knew you could sous vide desserts like this! Definitely a game changer!
Jennifer says
The temperature drops when you add the custards to the water. Do you have to wait until the temperature returns to 185 to start the timer for one hour?
izzycooking says
Hi Jennifer, you don’t have to wait until the temp returns to 185 and it will rise quickly to the temperature you set.
Hope it helps.
JayJayBeeBee says
Yes, you have to wait till water gets to desired temperature when you sous vide, before starting timer. This is true no matter what you sous vide.
Maryse Bricault says
puis je laisser plus longtemps qu 1 hrs en mode sous vide lors de la cuisson des Creme Brulée ?
Dennis says
The temp will come up quickly if it was there first. Sous vide is very forgiving. It’s not a crime if you left it in a little bit longer. Minimum time is what’s important.
Mark W says
Question… if I wanted to make more of a flan style dessert with this, and idea on how to alter the time/temperature?
Cate says
Can’t wait to try this recipe! If I want to add fruit to the bottom of my jars, like raspberries or blueberries, would this negatively impact cooking in any way? If I’m sure they’re 100% dry when they go in?
izzycooking says
Hi Cate, if you want to add fresh fruit to this recipe, it’s better to cook the custard filling first in zip-loc bags. Add the fresh raspberries or blueberries (make sure they’re completely dry) to the ramekins, and then pour the cooked (and room temperature) custard. Note that the fruit will rise to the surface once settled. (Don’t use the mason jar method if you add fresh fruit as the fruit will release juice and ruin the texture of your creme brûlée!) Hope this helps.
Izzy
Kim says
Izzy, I am doing the ziplock bag method. Does it matter if the bags float? All air has been removed.
izzycooking says
Hi Kim, the mixture in the bags need to be completely submerged. If you find the bags are floating, you can add heavy kitchen items such as heavy cooking tongs or bowls to weigh them down. — Izzy
Hoshner Reporter says
Hi Izzy, thanks for the great recipe! Unfortunately in this lockdown i have neither Sous Vide bags, nor mason jars 🙁
Can i do this by submersing a glass dish in my sous vide bath such that the water is just below the rim of the dish (but above the level of the custard in the dish? Do you think this will work ?
I do have some ‘regular’ ziplocks but im worried about cooking in them because they are plastic and i dont know if they are food grade or sous vide grade..
Thanks in advance, and i look forward to cooking great stuff using your website!
Hoshner
izzycooking says
Hi Hoshner, I wouldn’t use a glass dish due to the risk of “thermal shock” and the glass could break. Many ziplock bags are safe to use in sous vide as long as they are not made with polyvinyl chloride (PVC).Here are a good article if you’d like to learn more: https://www.cnet.com/how-to/why-ziploc-bags-are-perfectly-safe-to-use-for-sous-vide-cooking/
Hope it helps. I’m glad you like my recipes. Thanks!
Izzy
Hoshner Reporter says
Thanks for your reply Izzy! Wouldn’t there be the same risk of Thermal shock with a mason jar ?
Cheers
Hoshner
izzycooking says
Hi Hoshner, if you following the instruction on the post by closing the lid “fingertip tight”, there won’t be a thermal shock. “fingertip tight” means the lid is barely closed and can be easily open with your fingertips. This tightness will prevent water from getting into the jar while allows air bubbles to escape. Therefore the air won’t be trapped in the jar. Hope it helps.
Hoshner Reporter says
Got it, Thanks! 🙂
Kim says
I have been making Creme Brulee for years. This is by far the easiest recipe I have ever made. I did it in a zip lock bag. When finished I just cut the corner and poured into ramekins with fresh raspberries. Can’t wait to get more eggs to make again. I am using the egg whites for Angel food cake.
izzycooking says
Hi Kim, so great to hear that. Thanks for letting me know!
Leanne says
I made this per your instructions, but the tops came out bubbly. Any way to fix that? If I want to avoid using plastic, could I just cook this in one big mason jar and then transfer it to individual servings after it’s been cooked, or will that mess with the texture?
izzycooking says
Hi Leanne, did you open the lid and let them cool down completely before putting the lid back? You’ll need to dry the lid thoroughly as well. The texture should be liquidy and smooth when it’s warm. I haven’t tried using one big mason jar yet, but in theory it should work.
Blair says
Hi! I actually had the same issue, which is when I pulled the jars out, dried the lids off, and opened them up to cool, the top of the custard was super bubbly/pock-marked. I don’t know that it will have any effect on the rest of the custard, but looks different than your photos. Any thoughts? Otherwise we followed your recipe to a tee!
izzycooking says
Hi Blair, did you strain the custard filling before pouring it to the jar? It shouldn’t have any effect on the rest of the custard, you can also smooth the top with the back of a spoon. Hope this helps.
Lisa John says
So I am trying to make this and when I put my jars into the water bath they started cracking…. Anyone else have this problem?
izzycooking says
Hi Lisa, it’s because the lid was too tight and the air bubbles cannot escape in the water bath.
Lorelie Frigillana says
I love this and it came out perfect. I read that you could make it 2 days ahead but is it already sous vide? I want to make a bigger batch and refrigerate until I need to sous vide it, any recommendations?
izzycooking says
Hi Lorelie, glad to hear that it came out perfect. If you’d like to make it ahead, you’ll have to sous vide it first, and store in the refrigerator. You can add sugar before serving. As it contains raw eggs, the custard mixture won’t keep well before sous vide cooking.
Richard Jones says
Hi, going to try these tomorrow, can you advise how many ml in a cup? I am in the UK !
Thanks, Richard
izzycooking says
Hi Richard, I’m glad to hear that you are going to try this recipe. There is about 236 ml in one cup. Izzy
Richard Jones says
Thanks Izzy
Kristy says
These turned out amazing and perfect. Any recommendations for flavor changes, i.e. coffee or chocolate? Thanks for the great recipe, can’t wait to make it for a crowd!
izzycooking says
Hi Kristy, great to hear that your creme brulee turned out great. For other flavors, you can simply add 1 tablespoon of cocoa powder for chocolate creme brulee, or add 1 tablespoon of intant coffee/espresso powder for coffee flavor. Hope this helps.
Amy says
First time making creme brûlée and this turned out great! I made in bag then transferred to ramekins.
I want to try this recipe for banana creme pie filling. Anyone ever tried adding bananas before cooking? Or perhaps there is a sous vide banana cream pie recipe I’m not seeing? Thanks!
Niall says
This was my first attempt at creme brulee and it worked out (almost) perfectly! They are so easy to make and absolutely delicious. My only problem was that when I went to torch them, one of my mason jars cracked, meaning I had to share. Any tips on preventing this from happening? I tried to keep the flame moving and avoid overheating any one part. The other ones worked ok but I probably skimped on the torching as I was nervous I’d crack them too. Thanks for sharing the recipe. Will be my go to dessert for entertaining from now on!
izzycooking says
Hi Niall, thanks for letting me know that you like the recipe. One way to avoid cracking is to let your creme brulee (and mason jars) to rest at room temperature for a few minutes to warm up slightly before torching. Thermal shock happens when there’s a rapid temperature change. Hope this helps.
Josh says
If I am using a bag and then ramekins to chill, do i still need to try and seal or enclose the top somehow? I was not sure from the notes in the recipe. Thanks!
izzycooking says
Hi Josh, I covered mine using plastic wraps.
Flygirl says
Hello Izzy,
Used the bag method but there were bubbles after I removed the bags from the water bath and poured them into ramekins. Any tips to remove the bubbles next time? Do I strain again after the bags are finished cooking.
I let them sit for 20 minutes. Do I leave them on the counter to cool to room temp first?
izzycooking says
You can use a toothpick to pop the bubbles, or gently tap on the counter. Yes, leave them on the counter to cool to room temperature first. Hope this helps.
Flygirl says
Thank you! Will have to try again.
izzycooking says
You are welcome!
TJ says
This is by far the most delicious (and easiest) creme brûlée ever! I used the bag method, and it could not have come out any creamier – no bubbles, no grit, nothing! Everyone absolutely RAVED over it and said it was just as good, if not better, than any they’ve ever had at even the most expensive restaurants (myself included). This is my new go-to for parties, especially since you can make it ahead. I had a couple left over, and 3 days later, they were just as good as day 1. Now to try chocolate!
izzycooking says
Great to hear that! Thank you very much for letting me know. Izzy
Marg Best says
Absolutely delicious!!! Followed recipe exactly except I halved the recipe and used3 yolks and made 4 Mason jars
izzycooking says
Hi Marg, great to hear that! Thanks for letting me know!
NP says
Hi! This recipe looks great and I’m SO excited to try it. I found a recipe for pistachio honey creme brûlée earlier this week (not with a sous vide), do you think this recipe will work if I added the appropriate amount of pistachios and honey to the mix in the bag? I’ll attach the other recipe.
https://food52.com/recipes/38364-pistachio-and-honey-creme-brulee
izzycooking says
It should work as long as that recipe works for the traditional creme brulee.
Joyce says
Do I have to use a new mason jar lid, like when you do canning?
izzycooking says
Hi Joyce, as long as your lids are fitting properly, you don’t have to use new ones.
Tracie says
Really looking forward to trying this. I’m going to use the bag method. Do I bring the sous vide bath up to temp before putting it in? Crème Brûlée is one of my favorites!!!
izzycooking says
Hi Tracie, if you use the bag method, you need to bring the sous vide bath up to temp before placing the bag in it. Let me know how your creme brulee turns out!
Yuri says
I just finished making it and put it in the fridge. But some are still liquid. .. .. Will it harden in the fridge for about a day? Or do I have to turn it on again?
Thanks
Izzy says
Hi Yuri, it’s supposed to be runny. That’s why you can also make it in a zip-top bag. Yes, it will harden in the fridge when it’s chilled. Don’t cook it again as it will become runny again when it’s hot. Hope this helps. Izzy
Deborah Parker says
Came out perfect
Linda Castorena says
I doubled the receipt and the hour of cooking is done, but the temperature has not even reached the 179 degrees. Help.
Izzy says
Hi Linda, I think there might be something wrong with your sous vide machine. You need to get it checked.
John Crandall says
Easy easy Beans(?). I have made this creme brulee twice with perfect results both times. For the second success, I used Splenda instead of sugar (no sugar crust ). It turned out so well, that no one knew the difference.
Also, I followed the suggestion/tip, to put the jars in the water before starting the machine on (with lids finger tight). I did strain it before putting it all in the sous vide and had no issue with bubbles before or after cooking it. Also, I had no issue with breaking bottles.
Thank you for this and your other contributions
John says
When in the process would I add cocoa powder or vanilla flavoring? I think in the beginning as part of the “Step 2 Make the Custard” – that would be the add flavoring branch. Looking for confirmation.
Izzy says
Hi John, yes you can add them when making the custard.
Pete says
Hi Izzy,
I made your recipe which was great to follow, cheers. I had done each step as per your instructions (bag method) when I completed the SV the liquid was lumpy/split. I could only get 30% fat cream but all other ingredients were as per your list together with timev & temp.
Would you have any ideas where I went wrong.
Cheers Pete
Izzy says
Hi Pete, I’ve made this recipe many times and never had split liquid. Maybe you can try 35% heavy cream next time?
Wendy says
I made a double batch in one zip lock bag
and it didn’t set up. Should I have cooked it
longer since it was doubled? It tastes great
it’s just runny thick gravy if that makes since.
Izzy says
Hi Wendy, it will be liquid when it first comes out. Let it sit in the fridge and it’ll settle nicely
Tanya Goulding says
Perfect make ahead dessert that makes a wonderful impression and is absolutely delightful. Creamy texture throughout and so easy!
Roger says
They turned out great, did anyone have issues with the jars cracking when torching the top? i let the jars come up to room temp and then tried to torch the sugar and cracked the lid of the jar from the heat? Any other alternatives? like making a caramel top instead of using the oven broiler?
Beatrice says
I just made these for 40 guests – a resounding success! Everyone was raving about them. Absolutely creamy and delicious, texture was on point. Some of the jars did crack slightly (did not impede eating them) when torching.
It took me 30 minutes + sous vide to pepare them, could not have picked a better dessert. You can’t ask for more: Quick prep for a delectable and sophisticated dessert!
I have made creme brulee many times before the standard way – never again!
Dan Schwartz says
@Izzy: Before buying the jars, I have three suggestions, and then a question:
• I find in general that using “caster sugar,” also known as “10X Superfine” sugar works better, as it dissolves better. You can easily make it with your food processor, which is what I do;
• You don’t need to wait 20 minutes for the custard to de-gas: Put the jars or ramekins in a vacuum canister and it will take mere seconds. [I learned this trick in the mid–80’s making GE Silicone pads for “Tampo Print” pads; and also for making custom methyl methacrylate hearing aid shells!]
• If you are making these a couple of weeks in advance (think restaurant production kitchen), after cooling and pouring the custard into the ramekins, or removing the jar lids and drying off the lids and very loosely screw them back on, put them in vacuum bags (don’t use ZipLok bags for this!), and then back into the pool 155°/1 to sterilize: This way, they will keep for 3 weeks in the fridge below 39°, or much longer if the bags are submerged in ice water in the fridge.
• Now, my question: I’m looking to make these for gourmet grocery stores and food delivery services, namely Shef. You write the following:
I get it, but I think I have a workaround to avoid the softening problem: After caramelizing the [caster] sugar, very loosely put the dried lid back on and seal each jar in a vacuum bag: This will dehumidify the serving; and if not, include either a silica gel pouch or put the jar on a bed of kosher salt to absorb any moisture. Does this sound like a plan to caramelize the sugar days in advance of serving?