I never thought that it would be possible to make sous vide crème brûlée. But it works so well, and there seems to be no risk of the mixture curdling.
Midway through last year, the gym we belong to decided to move premises. The landlord of their current site was not very accommodating when it came to maintenance. And the owners of a newer shopping centre had space to fill. The gym was meant to move in September when we were overseas. However, when we got back from Italy the date kept on being pushed further and further. Until on the weekend of the 15th of December they had no choice but to move. Dave and I trained a few times between then and the end of the year, in a gym that still needed a lot of work. For one, the air-conditioning was not working, and in summer that is not pleasant. The vents also had not been opened to allow fresh air into the gym, making it quite stifling.
On New Years Eve I was having a conversation with someone who told me the gym was finished. As mentioned that there was still so much to do, especially in the bathrooms and the studio. She was adamant that everything was complete and I did not have the strength to argue with her. I knew for a fact that the builders had not been back on site, but being correct was not going to convince her otherwise. Her know-it-all attitude just got under my skin that night, making for a not so pleasant evening. I am trying to get to “know it all” when it comes to my sous vide and I do a lot of experimenting. I am so pleased with how these sous vide crème brûlée turned out that I have made more than one batch of them. This is now my go to dessert recipe.
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Sous Vide Crème Brûlée
- 375 mls cream
- 125 mls milk
- 4 egg yolks
- 55 g fructose
- 30 mls blueberry compote *
- Caster sugar for dusting
- Heat your sous vide to 83° Celsius
- Place the cream, milk, egg yolks and fructose into a mixing bowl
- Whisk to combine
- Place 5mls of the compote (if using) into the bottom of each glass jar
- Carefully pour the mixture into each jar, leaving a small gap at the top of each one
- Screw on the lids, to finger tight
- Carefully place the jars into the sous vide, making sure that they don't topple over
- Leave for 1 hour, then remove and cool before placing into the fridge
- Just before serving, remove the lids and dust each one with a fine layer of caster sugar
- Use a blow torch or your grill to caramelize the sugar