Sous Vide Crème Brûlée

5-ingredient sous vide vanilla Crème Brûlée is almost completely hands-off, making it so easy to make and even easier to enjoy. Perfect out-of-this-world velvety texture and flavor.

📝 Ingredients

• 5 egg yolks
• 1/3 cup granulated sugar
• 1/4 tsp. Diamond kosher salt
• 2 cups heavy cream
• 1 tsp. vanilla extract
• Turbinado sugar (or sugar in the raw) ((for the brulee))

👨‍🍳 Instructions

1. 1Gently whisk the egg yolks, granulated sugar, salt, heavy cream and vanilla in a medium bowl to completely dissolve (about 30 seconds).
2. 2Pass the custard base through a fine-mesh strainer into a large measuring cup for easy pouring.
3. 3Pour even portions into mason jars without overfilling past the thread line.
4. 4Set water bath to 178°F / 81°C.
5. 5Place lids on the jars and finger tighten (but don't overtighten); then carefully transfer to the water bath using tongs.
6. 6Once the water is at temperature, cook for 1 hour.
7. 7Using tongs, remove the jars from the water bath and place on a high-lip baking dish with ice and water to chill for 25 to 30 minutes. Give a light twist to tighten the jars further before storing.
8. 8--- To Finish the Creme Brulee ---
9. 9Right before serving, sprinkle a thin layer of turbinado sugar on top of each custard. Use the cooking torch on low, brûlée (caramelize) the surface of the sugar, being careful not to get too close to the glass. Let the sugar cool and solidify for a few minutes before serving.