Sous Vide Creme Brulee

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."

Place the jars in the water bath (they should be completely submerged) and heat to 179F degrees.

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

Sprinkle sugar over the top of the crème brulee and swirl it around until the top is fully coated.

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.

Full recipe