Sous Vide Crème Brûlée in Mason Jars
Prep Time:
15 Minutes
Cook Time:
1 Hour
Serves:
Makes 2–4
Level:
Beginner
About the Recipe
Crème brûlée is one of those desserts people think you can only get at a restaurant. Crack through that caramel top with a spoon and everybody at the table goes quiet. The secret is that it's mostly eggs, cream and sugar, and with a sous vide you hardly have to think about it. I make mine in little mason jars. Mix it, strain it, jar it, drop it in the water, then chill it. The torch at the end is the fun part.
Ingredients
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Custard
4 large egg yolks (80g)
10 oz heavy cream (300g)
1/4 cup sugar (45g)
1–2 French vanilla beans (optional)
Optional: skip the vanilla and use your favorite fruit base instead
Topping
Enough sugar for a light dusting
Preparation
Heat the water: Set your sous vide circulator to 176°F in a pot or container deep enough to cover the jars. Wait until the water reaches 176°F before the jars go in.
Prep the vanilla (if using): Split the vanilla beans lengthwise and scrape out the seeds with the back of a knife.
Combine: In a bowl, whisk the egg yolks and sugar until smooth. Stir in the heavy cream and the vanilla seeds (or your fruit base, if you're skipping the vanilla). Stir gently instead of whipping so you don't beat in a lot of air.
Strain: Pass the mixture through a fine mesh strainer into a measuring cup or a pitcher with a spout. That gives you a smooth custard.
Fill the jars: Pour the custard into 4 oz mason jars and put the lids on finger-tight. Snug, not cranked down.
Cook: Once the water is at 176°F, lower the jars into the bath and cook for 1 hour.
Cool, then chill: Lift the jars out and let them cool a bit before chilling. Chill for 2–3 hours.
Brûlée: Right before serving, take the lids off and dust the top of each custard with a thin, even layer of sugar. Torch it, keeping the flame moving, until the sugar melts and caramelizes. Let the sugar harden for a minute before serving.
Enjoy!
Tools for This Recipe
Sous vide: I use an Anova sous vide. The Anova Precision Cooker 3.0 holds the water right at temp, so the custard comes out silky every time.
Torch: I finish these with a pastry hand torch like this one: the Iwatani PRO2 Culinary Butane Torch. It has an adjustable flame and a stand. Butane is sold separately.
4 oz mason jars: The Ball 4 oz Quilted Crystal Jelly Jars, 12-pack are what I use, the perfect single-serving size.
Fine mesh strainer (recommended): The OXO Good Grips 8-Inch Fine Mesh Strainer catches any bits for a smooth custard.
Cocktail shaker (recommended): The Cocktail Kingdom Koriko Weighted Shaking Tin Set is the bartender-standard tin set for the espresso martini.
Drink Pairing
Pair it with: an Espresso Martini
In my bartending days this was the after-dinner drink everyone wanted, and it's perfect with crème brûlée. You get cold, bitter coffee against sweet caramel and vanilla. Here's my suggested pour:
2 oz vodka
1 oz freshly brewed espresso, cooled
1/2 oz coffee liqueur
1/4 oz simple syrup (optional, to taste)
Add everything to a shaker with ice. Shake hard, 10 to 15 seconds, to get that foamy head. Double strain into a chilled coupe and garnish with three coffee beans.
Not a vodka person? This one also goes great with a sweet dessert wine or an Old Fashioned.
Nick's Notes
Jar size: I use 4 oz jars. The batch makes 2–4 depending on jar size.
Torch at the last minute. The caramel top is crispest right after you torch it, so put the sugar on just before serving.
A thin, even layer of sugar works best. A thick pile tends to burn on top before the sugar underneath melts.
No vanilla? Optional: skip the vanilla and use your favorite fruit base instead.
Preparation
Heat the water: Set your sous vide circulator to 176°F in a pot or container deep enough to cover the jars. Wait until the water reaches 176°F before the jars go in.
Prep the vanilla (if using): Split the vanilla beans lengthwise and scrape out the seeds with the back of a knife.
Combine: In a bowl, whisk the egg yolks and sugar until smooth. Stir in the heavy cream and the vanilla seeds (or your fruit base, if you're skipping the vanilla). Stir gently instead of whipping so you don't beat in a lot of air.
Strain: Pass the mixture through a fine mesh strainer into a measuring cup or a pitcher with a spout. That gives you a smooth custard.
Fill the jars: Pour the custard into 4 oz mason jars and put the lids on finger-tight. Snug, not cranked down.
Cook: Once the water is at 176°F, lower the jars into the bath and cook for 1 hour.
Cool, then chill: Lift the jars out and let them cool a bit before chilling. Chill for 2–3 hours.
Brûlée: Right before serving, take the lids off and dust the top of each custard with a thin, even layer of sugar. Torch it, keeping the flame moving, until the sugar melts and caramelizes. Let the sugar harden for a minute before serving.
Enjoy!
Tools for This Recipe
Sous vide: I use an Anova sous vide. The Anova Precision Cooker 3.0 holds the water right at temp, so the custard comes out silky every time.
Torch: I finish these with a pastry hand torch like this one: the Iwatani PRO2 Culinary Butane Torch. It has an adjustable flame and a stand. Butane is sold separately.
4 oz mason jars: The Ball 4 oz Quilted Crystal Jelly Jars, 12-pack are what I use, the perfect single-serving size.
Fine mesh strainer (recommended): The OXO Good Grips 8-Inch Fine Mesh Strainer catches any bits for a smooth custard.
Cocktail shaker (recommended): The Cocktail Kingdom Koriko Weighted Shaking Tin Set is the bartender-standard tin set for the espresso martini.
Drink Pairing
Pair it with: an Espresso Martini
In my bartending days this was the after-dinner drink everyone wanted, and it's perfect with crème brûlée. You get cold, bitter coffee against sweet caramel and vanilla. Here's my suggested pour:
2 oz vodka
1 oz freshly brewed espresso, cooled
1/2 oz coffee liqueur
1/4 oz simple syrup (optional, to taste)
Add everything to a shaker with ice. Shake hard, 10 to 15 seconds, to get that foamy head. Double strain into a chilled coupe and garnish with three coffee beans.
Not a vodka person? This one also goes great with a sweet dessert wine or an Old Fashioned.
Nick's Notes
Jar size: I use 4 oz jars. The batch makes 2–4 depending on jar size.
Torch at the last minute. The caramel top is crispest right after you torch it, so put the sugar on just before serving.
A thin, even layer of sugar works best. A thick pile tends to burn on top before the sugar underneath melts.
No vanilla? Optional: skip the vanilla and use your favorite fruit base instead.
Preparation
Heat the water: Set your sous vide circulator to 176°F in a pot or container deep enough to cover the jars. Wait until the water reaches 176°F before the jars go in.
Prep the vanilla (if using): Split the vanilla beans lengthwise and scrape out the seeds with the back of a knife.
Combine: In a bowl, whisk the egg yolks and sugar until smooth. Stir in the heavy cream and the vanilla seeds (or your fruit base, if you're skipping the vanilla). Stir gently instead of whipping so you don't beat in a lot of air.
Strain: Pass the mixture through a fine mesh strainer into a measuring cup or a pitcher with a spout. That gives you a smooth custard.
Fill the jars: Pour the custard into 4 oz mason jars and put the lids on finger-tight. Snug, not cranked down.
Cook: Once the water is at 176°F, lower the jars into the bath and cook for 1 hour.
Cool, then chill: Lift the jars out and let them cool a bit before chilling. Chill for 2–3 hours.
Brûlée: Right before serving, take the lids off and dust the top of each custard with a thin, even layer of sugar. Torch it, keeping the flame moving, until the sugar melts and caramelizes. Let the sugar harden for a minute before serving.
Enjoy!
Tools for This Recipe
Sous vide: I use an Anova sous vide. The Anova Precision Cooker 3.0 holds the water right at temp, so the custard comes out silky every time.
Torch: I finish these with a pastry hand torch like this one: the Iwatani PRO2 Culinary Butane Torch. It has an adjustable flame and a stand. Butane is sold separately.
4 oz mason jars: The Ball 4 oz Quilted Crystal Jelly Jars, 12-pack are what I use, the perfect single-serving size.
Fine mesh strainer (recommended): The OXO Good Grips 8-Inch Fine Mesh Strainer catches any bits for a smooth custard.
Cocktail shaker (recommended): The Cocktail Kingdom Koriko Weighted Shaking Tin Set is the bartender-standard tin set for the espresso martini.
Drink Pairing
Pair it with: an Espresso Martini
In my bartending days this was the after-dinner drink everyone wanted, and it's perfect with crème brûlée. You get cold, bitter coffee against sweet caramel and vanilla. Here's my suggested pour:
2 oz vodka
1 oz freshly brewed espresso, cooled
1/2 oz coffee liqueur
1/4 oz simple syrup (optional, to taste)
Add everything to a shaker with ice. Shake hard, 10 to 15 seconds, to get that foamy head. Double strain into a chilled coupe and garnish with three coffee beans.
Not a vodka person? This one also goes great with a sweet dessert wine or an Old Fashioned.
Nick's Notes
Jar size: I use 4 oz jars. The batch makes 2–4 depending on jar size.
Torch at the last minute. The caramel top is crispest right after you torch it, so put the sugar on just before serving.
A thin, even layer of sugar works best. A thick pile tends to burn on top before the sugar underneath melts.
No vanilla? Optional: skip the vanilla and use your favorite fruit base instead.
Preparation
Heat the water: Set your sous vide circulator to 176°F in a pot or container deep enough to cover the jars. Wait until the water reaches 176°F before the jars go in.
Prep the vanilla (if using): Split the vanilla beans lengthwise and scrape out the seeds with the back of a knife.
Combine: In a bowl, whisk the egg yolks and sugar until smooth. Stir in the heavy cream and the vanilla seeds (or your fruit base, if you're skipping the vanilla). Stir gently instead of whipping so you don't beat in a lot of air.
Strain: Pass the mixture through a fine mesh strainer into a measuring cup or a pitcher with a spout. That gives you a smooth custard.
Fill the jars: Pour the custard into 4 oz mason jars and put the lids on finger-tight. Snug, not cranked down.
Cook: Once the water is at 176°F, lower the jars into the bath and cook for 1 hour.
Cool, then chill: Lift the jars out and let them cool a bit before chilling. Chill for 2–3 hours.
Brûlée: Right before serving, take the lids off and dust the top of each custard with a thin, even layer of sugar. Torch it, keeping the flame moving, until the sugar melts and caramelizes. Let the sugar harden for a minute before serving.
Enjoy!
Tools for This Recipe
Sous vide: I use an Anova sous vide. The Anova Precision Cooker 3.0 holds the water right at temp, so the custard comes out silky every time.
Torch: I finish these with a pastry hand torch like this one: the Iwatani PRO2 Culinary Butane Torch. It has an adjustable flame and a stand. Butane is sold separately.
4 oz mason jars: The Ball 4 oz Quilted Crystal Jelly Jars, 12-pack are what I use, the perfect single-serving size.
Fine mesh strainer (recommended): The OXO Good Grips 8-Inch Fine Mesh Strainer catches any bits for a smooth custard.
Cocktail shaker (recommended): The Cocktail Kingdom Koriko Weighted Shaking Tin Set is the bartender-standard tin set for the espresso martini.
Drink Pairing
Pair it with: an Espresso Martini
In my bartending days this was the after-dinner drink everyone wanted, and it's perfect with crème brûlée. You get cold, bitter coffee against sweet caramel and vanilla. Here's my suggested pour:
2 oz vodka
1 oz freshly brewed espresso, cooled
1/2 oz coffee liqueur
1/4 oz simple syrup (optional, to taste)
Add everything to a shaker with ice. Shake hard, 10 to 15 seconds, to get that foamy head. Double strain into a chilled coupe and garnish with three coffee beans.
Not a vodka person? This one also goes great with a sweet dessert wine or an Old Fashioned.
Nick's Notes
Jar size: I use 4 oz jars. The batch makes 2–4 depending on jar size.
Torch at the last minute. The caramel top is crispest right after you torch it, so put the sugar on just before serving.
A thin, even layer of sugar works best. A thick pile tends to burn on top before the sugar underneath melts.
No vanilla? Optional: skip the vanilla and use your favorite fruit base instead.