Creme Brulee (sous vide)

Instructions

1. Set your Anova to 195ºF/90.5ºC
2. In a medium-size mixing bowl, combine the egg yolks and sugar and whisk until pale and well-combined.
3. Set aside.
4. Pour the heavy cream into a small saucepan with deep sides and place over medium-high heat, bringing only to a simmer. Pro-tip – WATCH THAT PAN! Cooking cream loves to boil and crawl out of the pan. If the level starts to rise, turn the heat down or temporarily remove the pan itself from the burner. Otherwise, you will end up with a mess.
5. Once the cream is heated, choose your flavoring! For basic creme brûlée, stick with the vanilla alone. allow to simmer lowly for 3 – 4 minutes.
6. Remove pan from the heat, and after allowing to cool for a couple of minutes, pour a small amount (1/4 c or so) of the cream through a fine-mesh sieve or strainer into the yolks to temper them.
7. Whisk to combine, and then continue the straining and whisking process with the rest of the cream.
8. Divide the mixture evenly between 4-8 4-to-8 ounce mason jars with two-part screw-top lids.
9. Attach the lids and screw shut to “fingertip tightness” They should feel a little loose – this will allow air bubbles to escape and prevent the jars from cracking.
10. Place the jars into the bath.
11. Cover the vessel and set the timer for 45 minutes.
12. Remove the jars from the bath and dry off with a towel.
13. Allow to cool for a few minutes on the countertop before putting in the refrigerator for a minimum of 4 hours.
14. They will keep in the fridge for up to 5 days.
15. When you are ready to consume, take out of the refrigerator and remove the lid.
16. Sprinkle 1/2tsp – 1tsp sugar on the top of each custard.
17. Caramelize with a blow torch or underneath a preheated broiler/salamander.