Creme Brulee

Servings: five 4 oz jelly jars

Ingredients

• 333 ml heavy cream
• 3 egg yolks
• 50 g (4 T) sugar
• 2 g (1/2 t) vanilla extract
• dash salt (optional)

Method

Beat the eggs and sugar (and salt) until smooth.

Add the cream and vanilla and beat until incorporated.

Strain through a fine mesh strainer into the jelly jars

Bake in Anova Precision at 185F, sous vide mode, 100% steam, for 40 minutes. This timing works for the situation where the cream/egg mixture goes in starting at 59F.

Cool on counter for an hour.

Chill in refrigerator for at least 4 hours.

Sprinkle sugar and blowtorch the top (or use an oven broiler) until caramelized.

Notes

2023/10/02

Original bake: 190F, 100% steam, one hour. Try 185F, as the custard was quite firmly set after an hour.

2024/05/23

Started at 190F, turned down to 185F for a total of about 40 minutes, came out perfect.