Crème brûlée By PolyScience Culinary Sous Vide Sous Vide December 5, 2019 0.0 Sous Vide makes custards and curds foolproof. Share 0 Full-screen Ingredients160 g Egg Yolks90 g Sugar3 g Salt600 g Heavy Cream1 tbsp Vanilla Bean Paste Sugar for brûlée as needed DirectionsPreheat a sous vide bath to 176ºF / 80ºC.Whisk together the yolks, sugar, salt and vanilla bean paste.Whisk the cream into the egg mixture.Strain the custard mixture through a chinois or fine mesh strainer and allow it to rest for 20 minutes. After 20 minutes, skim off any remaining foam from the top of the liquid.Cast 150g of the custard into each jar and screw the lids on until they are "fingertip tight".Cook the custards en sous vide for one hour.After one hour, carefully remove the custards form the sous vide bath and allow them to cool to the touch at room temperature.Once the custards are completely cool, submerge them in an ice bath until they reach a core temperature of 41ºF / 5ºC.When ready to serve, gently blot the surface with a paper towel to remove any excess moisture.Gently sprinkle the surface with sugar and brûlée to your liking.Adapted from www.ChefSteps.com close full screen 00:00 0 Reviews Cancel reply Your name ... Your email ... Your review ... All fields are required to submit a review.