Sous Vide Creme Brulee (Vanilla)

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This Sous Vide Crème Brulee comes out ultra creamy and decadently delicious. With an intense vanilla flavor and hard bruleed top, the creamy custard is something you'll want to keep going back for again and again.

This recipe is just about foolproof, and you'll end up with the most perfect crème brulee every time. Now, I am in love with this lemon crème brulee that we make the traditional way, but I think this sous vide version has that beat!

There is no need to temper eggs or worry about getting a scrambled egg custard. It comes out perfect every time - SERIOUSLY!

Make sure to check out the vanilla crème brulee story!

Why This Recipe Works

If I had a choice (I do) I will ALWAYS make crème brulee in the sous vide form now on. It's so easy and hassle free.

• You get perfect, creamy custard every time - no curdling!
• You can make as many or as few as you'd like - just double, triple, quadruple the recipe!
• Serving it right in the jars makes it super easy, and also super cute of you're serving to guests.
• Sous Vide crème brulee lasts longer than traditional versions, so you can keep it in the fridge for up to 2 weeks before serving!

And guys, if you're into custard recipes, another super easy, super delicious one is this sous vide flan - it's easily become one of our favs!

What is Sous Vide?

Sous vide is basically a method of cooking using what is called an immersion circulator. This immersion circulator circulates water in a temperature controlled water bath at a certain temperature to perfectly cook your food every time.

Because the temperature doesn't change, and it keeps your meat (or dessert, veggies, etc.) at the same temperature, your risk of overcooking becomes very minimal.

To learn even more about sous vide cooking, head over and read "what is sous vide cooking."

We are also in love with some of these other sous vide recipes:

• Sous Vide Cheesecake with strawberries
• Sous Vide Scallops with Lemon Butter Sauce
• Sous Vide Filet Mignon with Creamy Horseradish Sauce
• Ginger Soy Sous Vide Trip Tip
• Sous Vide Flank Steak with Creamy Peppercorn Sauce

Ingredients

The full list of ingredients and amounts can be found in the recipe card at the bottom of the post.

I highly recommend using a high quality vanilla extract for this recipe as the vanilla flavor should be prominent. Here are some options:

• Nielsen-Massey: This one is a pretty big splurge, but if you bake a lot it's worth it.
• Simply Organic Pure Vanilla Extract
• Spice Island Pure Vanilla Extract

Equipment Used for This Recipe

This recipe does require that you have a few things.

Sous Vide Cooker: I use the Anova Culinary Sous Vide Precision Cooker for all my sous vide cooking. There is a more beginners model and a pro version, but I find this one is the perfect in between option.

Plastic Container for Water Bath: You can technically use any large container that the sous vide cooker will attach to. However, I use this Everie 12 quart sous vide container as it is super convenient and I can leave the water in for 1-2 weeks at a time to prevent waste.

4 Ounce Canning Jars: I use these wide mouth ball canning jars and they work just perfect for this recipe. Plus they are cute for serving.

Blow Torch: While you can use the broiler, broilers tend to be much more inconsistent (easier to burn your crème brulee!!). Plus using a kitchen torch is so much more fun. I use this kitchen torch and love it.

How to Prevent Jars From Cracking in the Sous Vide

Jars can crack if they experience thermal shock or too much pressure.

To prevent thermal shock, we place the jars in the water bath before heating the water. This allows the jars to come slowly to temperature, which should keep them from cracking.

Jars can also crack if there is too much pressure. If they are tightened too tightly, they will crack.

To prevent cracking under pressure, we tighten the jars "fingertip tight." What this means is that we tighten the lids until we barely feel it grab the jar. It should be easy to twist the lid back off with your fingertips, hence the term.

It may feel like it's not closed all the way, but as long as you felt that slight grab, it'll be fine.

Step By Step Instructions

Whisk the egg yolks and sugar in a bowl until a paste forms.

Mix the vanilla into the cream and whisk the cream into the egg and sugar mixture.

Pour the mixture into four 4 ounce jars with lids. Tighten the lid "fingertip tight." Jars should be ¾ full. Don't fill any higher.

"Fingertip tight" means tightening the lid until it barely grabs - where you can open it with your fingers. **This helps prevent the jars from exploding under pressure.

Place the jars in the water bath (they should be completely submerged) and heat to 179F degrees. Start the jars cold otherwise the sudden difference in temperature can cause them to crack.

Cook for one hour. Remove from the water bath and let them cool enough to handle, then remove the lids.

Let them cool until they reach room temperature. Wipe any excess moisture off the lids and place them back on.

Refrigerate the crème brulee until fully cooled, about 3 hours or overnight.

Remove from fridge and take the lids off when ready to use.

Sprinkle sugar over the top of the crème brulee and swirl it around until the top is fully coated. Pour off any excess. Repeat for each one once you're ready to serve.

Using a kitchen torch, brulee the tops until the sugar has caramelized (it should be a light brown color and it will start to harden). Let it cool, then serve.

How to Caramelize Without a Torch

If you don't have a kitchen torch, you can also use the broiler. Place the broiler rack right underneath the heat and heat broiler.

Place the mason jars (or ramekins if you use the bag method below) directly under the broiler.

Cooke until the tops have caramelize, watching carefully to ensure they don't burn.

Variations

While I love the simplicity and richness of the vanilla flavor, you can replace the vanilla (or add to it) with any of these fun ideas:

• Add 1 teaspoon of lemon zest (also use orange or lime zest) to the cream. Warm it and let it sit for 10 minutes before whisking it into your egg yolks.
• Add 2 tablespoons of bourbon to the cream for a more boozy crème brulee.
• Use raw sugar for caramelizing instead of white sugar for a deeper, more caramelized flavor.
• Add 1 tablespoon of dried culinary lavender to warmed cream and let it steep for 20 minutes. Strain the lavender out before using.
• Add a cinnamon stick and/or a couple cardamom pods to the warm cream and let it steep for 20 minutes. Strain the cinnamon stock and cardamom pods before using.
• Steep a green tea bag with the warm cream for 10 minutes. Remove before using.
• Replace the vanilla extract with almond extract.

Crème Brulee Toppings

This crème brulee is wonderful on it's own, but would also be great with any of these topping ideas:

• Fresh berries
• Caramelized Peaches
• Add some grated white chocolate (or dark chocolate) on top after you caramelized.
• Top with toasted coconut
• a touch of whipped cream

Make Crème Brulee Without Mason Jars

If you don't have mason jars, you can also make this recipe in a freezer bag using the water displacement method (below).

Follow the same instructions as above, except pour the mixture into the freezer bag instead of the mason jars.

Slowly put the bag in the water bath, and clip the top to the side.

Remove the bag when done and pour into individual ramekins.

Chill fully then follow the same instructions to brulee the top.

What is the Water Displacement Method?

The displacement method is where you slowly submerge a ziplock bag in water pushing the air out of the top of the bag (the bag should be slightly open at the top to allow air to escape).

Use a clip (I use binder clips) to clip the bag to the side to keep it from floating and getting air and/or water inside.

Expert Tips

1. Try to pop all the larger bubbles on the surface on the crème brulee before putting the lid on. (if there are any)
2. You can also strain the custard mixture before cooking to ensure an extra smooth texture and eliminate any bubbles.
3. Always add the jars to the water bath before heating to prevent breaking.
4. Use raw sugar for caramelizing instead of white sugar for a deeper, more caramelized flavor.

Did you make this recipe? Rate it and leave a comment below to let me know how it turned out!