Crème brûlée

  By PolyScience Culinary    

December 5, 2019


Sous Vide makes custards and curds foolproof.


160 g Egg Yolks

90 g Sugar

3 g Salt

600 g Heavy Cream

1 tbsp Vanilla Bean Paste

Sugar for brûlée as needed


Preheat 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


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