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    Home » Sous Vide

    02/09/2023

    Sous Vide Crème Brûlée (With or Without Mason Jars + Video)

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    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!

    Sous Vide Crème Brûlée – creamy and silky-smooth custard filling 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.#SousVideCremeBrulee

    Featured in 36 Best Sous Vide Recipes

    Table of Contents Show
    Why Cooking Crème Brûlée in Sous Vide?
    Ingredients You’ll Need
    How to Make Sous Vide Crème Brûlée
    Brûléeing the Sugar Top (Making a Caramel Layer)
    Temperature and Time
    Sous Vide Crème Brûlée without Mason Jars
    Tips for Making the Best Sous Vide Crème Brûlée
    Troubleshooting Sous Vide Crème Brûlée
    Why is my crème brûlée runny?
    How can I prevent mason jars from cracking?
    Why does my crème brûlée have a bumpy texture with bubbles?
    How to Store Sous Vide Crème Brûlée
    Frequently Asked Questions
    How Long Does Sous Vide Crème Brûlée Last?
    What is “Thermal Shock”?
    How to Caramelize the Sugar Top without a Torch?
    How Do You Serve Sous Vide Crème Brûlée?
    How to Make Sous Vide Crème Brulee Ahead of Time?
    What is the Best Way to Eat Sous Vide Crème Brulee?
    Can You Overcook Crème Brulee in Sous Vide?
    Equipment You’ll Need
    More Delicious Sous Vide Recipes
    Sous Vide Crème Brûlée (With or Without Mason Jars)

    Why Cooking Crème Brûlée in Sous Vide?

    A foolproof recipe that’s so easy to make!

    Sous Vide Crème Brûlée – creamy and silky-smooth custard filling with a crispy caramelized sugar topping! No tempering of eggs, and no risk of a curdled texture. Sous vide technique guarantees the perfect results EVERY TIME by cooking this dessert to the precise temperature you set.

    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

    Sous Vide Creme Brulee Ingredients on the counter

    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

    Sous vide creme brulee recipe step 1 and 2: making the custard filling.

    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.

    Sous vide creme brulee: step 3 and 4 photos.

    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).

    Sous vide creme brulee: step 5 and 6 photos.

    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.

    Sous Vide Creme Brulee: step 7 and 8 photos.

    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!

    Sous vide creme brulee: photos showing how to caramelize the sugar topping.

    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.

    Step-by-step collage showing making sous vide creme brûlée in zip-lock bags.

    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.

    The only thing better than a sugary and rich dessert is a fancy gourmet treat that’s beautiful and easy to make from scratch. Find over 22 fancy desserts below to satisfy your sweet tooth! Whether you’re craving for a classic French dessert for two, or a showstopper chocolate dessert for a crowd, we’ve got you covered. #FancyDesserts #FancyDessertRecipes
    Sous Vide Creme Brûlée

    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

    • Sous Vide Immersion Circulator
    • Kitchen Torch
    • Mason Jars
    • Tongs

    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

    • Sous Vide Cheesecake
    • Sous Vide Filet Mignon
    • Sous Vide Mashed Potatoes

    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 – creamy and silky-smooth custard filling with a crispy caramelized sugar topping! No tempering of eggs, and no risk of a curdled texture. Sous vide technique guarantees the perfect results EVERY TIME by cooking this dessert to the precise temperature you set.

    Sous Vide Crème Brûlée (With or Without Mason Jars)

    Sous Vide Crème Brûlée – creamy and silky-smooth custard filling with a crispy caramelized sugar topping! No tempering of eggs, and no risk of a curdled texture. Sous vide technique guarantees the perfect results EVERY TIME by cooking this dessert to the precise temperature you set.
    4.94 from 15 votes
    Print Pin Rate
    Prep Time: 10 minutes
    Cook Time: 1 hour
    Total Time: 1 hour 10 minutes
    Servings: 6 4-oz mason jars
    Author: Izzy
    Calories: 416kcal

    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.

    Equipment

    Anova Sous Vide Cooker
    Sous Vide Cooker
    Zip-loc Bags
    Kitchen Tongs
    Mixing Bowl

    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

    Calories: 416kcal | Carbohydrates: 28g | Net Carbohydrates: 28g | Protein: 5g | Fat: 33g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 252mg | Sodium: 126mg | Potassium: 93mg | Sugar: 27g | Vitamin A: 1383IU | Vitamin C: 0.5mg | Calcium: 72mg | Iron: 1mg
    Author: Izzy
    Course: Dessert
    Cuisine: French
    Keyword: Sous Vide Creme Brulee
    Tried this recipe?Follow or tag us on Pinterest @izzycooking
    Sous Vide Crème Brûlée – creamy and silky-smooth custard filling with a crispy caramelized sugar topping! No tempering of eggs, and no risk of a curdled texture. Sous vide technique guarantees the perfect results EVERY TIME by cooking this dessert to the precise temperature you set. #SousVideCremeBrulee #EasyCremeBrulee

    Filed Under: Dessert, Sous Vide Tagged With: egg yolks, heavy cream, salt, sugar, vanilla extract

    About Izzy

    I'm Izzy, a food lover and photographer. Here you’ll find a collection of simple recipes that are perfect for busy people. My blog aims to help you make and enjoy delicious and healthy food at home.

    Reader Interactions

    Comments

    1. Jessica Formicola says

      January 27, 2020 at 9:36 am

      5 stars
      This is the best creme brulee recipe I’ve ever come across! It turns out perfectly every time!

      Reply
    2. Suzy says

      January 27, 2020 at 9:45 am

      5 stars
      I never knew you could sous vide desserts like this! Definitely a game changer!

      Reply
    3. Jennifer says

      February 26, 2020 at 4:32 pm

      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?

      Reply
      • izzycooking says

        February 26, 2020 at 6:34 pm

        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.

        Reply
      • JayJayBeeBee says

        January 20, 2021 at 4:37 pm

        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.

        Reply
        • Maryse Bricault says

          December 21, 2021 at 3:28 pm

          puis je laisser plus longtemps qu 1 hrs en mode sous vide lors de la cuisson des Creme Brulée ?

          Reply
      • Dennis says

        February 14, 2021 at 2:03 pm

        5 stars
        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.

        Reply
    4. Mark W says

      March 08, 2020 at 12:57 pm

      Question… if I wanted to make more of a flan style dessert with this, and idea on how to alter the time/temperature?

      Reply
    5. Cate says

      March 21, 2020 at 10:25 pm

      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?

      Reply
      • izzycooking says

        March 21, 2020 at 11:41 pm

        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

        Reply
    6. Kim says

      March 28, 2020 at 2:19 pm

      Izzy, I am doing the ziplock bag method. Does it matter if the bags float? All air has been removed.

      Reply
      • izzycooking says

        March 28, 2020 at 3:43 pm

        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

        Reply
    7. Hoshner Reporter says

      April 02, 2020 at 11:29 am

      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

      Reply
      • izzycooking says

        April 02, 2020 at 12:18 pm

        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

        Reply
        • Hoshner Reporter says

          April 03, 2020 at 4:00 am

          Thanks for your reply Izzy! Wouldn’t there be the same risk of Thermal shock with a mason jar ?

          Cheers
          Hoshner

          Reply
          • izzycooking says

            April 03, 2020 at 8:37 am

            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.

            Reply
            • Hoshner Reporter says

              April 03, 2020 at 10:11 am

              Got it, Thanks! 🙂

    8. Kim says

      April 02, 2020 at 2:37 pm

      5 stars
      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.

      Reply
      • izzycooking says

        April 02, 2020 at 3:43 pm

        Hi Kim, so great to hear that. Thanks for letting me know!

        Reply
    9. Leanne says

      May 07, 2020 at 1:31 pm

      4 stars
      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?

      Reply
      • izzycooking says

        May 07, 2020 at 1:48 pm

        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.

        Reply
        • Blair says

          July 05, 2020 at 9:02 pm

          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!

          Reply
          • izzycooking says

            July 07, 2020 at 10:35 am

            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.

            Reply
    10. Lisa John says

      May 07, 2020 at 6:20 pm

      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?

      Reply
      • izzycooking says

        May 08, 2020 at 10:12 am

        Hi Lisa, it’s because the lid was too tight and the air bubbles cannot escape in the water bath.

        Reply
    11. Lorelie Frigillana says

      June 17, 2020 at 6:56 pm

      5 stars
      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?

      Reply
      • izzycooking says

        June 18, 2020 at 10:15 am

        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.

        Reply
    12. Richard Jones says

      August 11, 2020 at 8:58 am

      Hi, going to try these tomorrow, can you advise how many ml in a cup? I am in the UK !
      Thanks, Richard

      Reply
      • izzycooking says

        August 11, 2020 at 11:01 am

        Hi Richard, I’m glad to hear that you are going to try this recipe. There is about 236 ml in one cup. Izzy

        Reply
        • Richard Jones says

          August 12, 2020 at 4:58 am

          Thanks Izzy

          Reply
    13. Kristy says

      September 07, 2020 at 1:41 pm

      5 stars
      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!

      Reply
      • izzycooking says

        September 07, 2020 at 2:08 pm

        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.

        Reply
    14. Amy says

      October 04, 2020 at 10:42 pm

      5 stars
      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!

      Reply
    15. Niall says

      October 13, 2020 at 1:15 pm

      5 stars
      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!

      Reply
      • izzycooking says

        October 13, 2020 at 1:23 pm

        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.

        Reply
    16. Josh says

      December 22, 2020 at 9:46 pm

      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!

      Reply
      • izzycooking says

        December 23, 2020 at 3:02 pm

        Hi Josh, I covered mine using plastic wraps.

        Reply
    17. Flygirl says

      December 25, 2020 at 2:19 pm

      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?

      Reply
      • izzycooking says

        December 25, 2020 at 4:09 pm

        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.

        Reply
        • Flygirl says

          December 25, 2020 at 8:49 pm

          Thank you! Will have to try again.

          Reply
          • izzycooking says

            December 25, 2020 at 9:11 pm

            You are welcome!

            Reply
    18. TJ says

      December 27, 2020 at 3:40 pm

      5 stars
      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!

      Reply
      • izzycooking says

        December 27, 2020 at 9:35 pm

        Great to hear that! Thank you very much for letting me know. Izzy

        Reply
    19. Marg Best says

      December 28, 2020 at 2:01 pm

      5 stars
      Absolutely delicious!!! Followed recipe exactly except I halved the recipe and used3 yolks and made 4 Mason jars

      Reply
      • izzycooking says

        December 28, 2020 at 2:02 pm

        Hi Marg, great to hear that! Thanks for letting me know!

        Reply
    20. NP says

      December 31, 2020 at 1:03 am

      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

      Reply
      • izzycooking says

        January 03, 2021 at 5:31 am

        It should work as long as that recipe works for the traditional creme brulee.

        Reply
    21. Joyce says

      January 11, 2021 at 9:16 am

      Do I have to use a new mason jar lid, like when you do canning?

      Reply
      • izzycooking says

        January 11, 2021 at 9:57 am

        Hi Joyce, as long as your lids are fitting properly, you don’t have to use new ones.

        Reply
    22. Tracie says

      February 11, 2021 at 7:26 pm

      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!!!

      Reply
      • izzycooking says

        February 11, 2021 at 8:54 pm

        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!

        Reply
    23. Yuri says

      April 01, 2021 at 8:23 pm

      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

      Reply
      • Izzy says

        April 01, 2021 at 9:42 pm

        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

        Reply
    24. Deborah Parker says

      May 22, 2021 at 6:57 pm

      5 stars
      Came out perfect

      Reply
    25. Linda Castorena says

      October 02, 2021 at 4:26 pm

      I doubled the receipt and the hour of cooking is done, but the temperature has not even reached the 179 degrees. Help.

      Reply
      • Izzy says

        October 09, 2021 at 2:40 pm

        Hi Linda, I think there might be something wrong with your sous vide machine. You need to get it checked.

        Reply
    26. John Crandall says

      December 12, 2021 at 4:10 pm

      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

      Reply
    27. John says

      December 13, 2021 at 11:13 am

      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.

      Reply
      • Izzy says

        December 15, 2021 at 9:54 am

        Hi John, yes you can add them when making the custard.

        Reply
    28. Pete says

      December 16, 2021 at 2:28 pm

      5 stars
      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

      Reply
      • Izzy says

        December 16, 2021 at 7:26 pm

        Hi Pete, I’ve made this recipe many times and never had split liquid. Maybe you can try 35% heavy cream next time?

        Reply
    29. Wendy says

      December 31, 2021 at 10:56 pm

      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.

      Reply
      • Izzy says

        January 16, 2022 at 11:50 am

        Hi Wendy, it will be liquid when it first comes out. Let it sit in the fridge and it’ll settle nicely

        Reply
    30. Tanya Goulding says

      January 04, 2022 at 7:28 am

      5 stars
      Perfect make ahead dessert that makes a wonderful impression and is absolutely delightful. Creamy texture throughout and so easy!

      Reply
    31. Roger says

      May 05, 2022 at 11:11 pm

      5 stars
      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?

      Reply
    32. Beatrice says

      May 12, 2022 at 7:17 am

      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!

      Reply
    33. Dan Schwartz says

      July 15, 2022 at 8:39 pm

      @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:

      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 it with a dessert spoon.

      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?

      Reply

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