The creamist creme brûlée ever. I am going to start playing with new flavor profiles, and adapting all my creme brûlée recipes.
SOUS VIDE VANILLA CREME BRULEE
4 large egg yolks
1/3 cup sugar
2 cups heavy cream
1 teaspoon vanilla
Preheat water with Sous Vide to *176
In medium size bowl whisk the egg yolks, sugar and vanilla together. In a small sauce pan heat the cream just until it starts to bubble. Pull the cream off the heat and slowly whisk into the eggs. When mixture is blended well, pour through a strainer.
Pour into small mason jars, carefully put on the lid. Just use two fingers to tighten. Do not over tighten or jar may crack while cooking. Using tongs carefully put jars in the pre heated water.
Cook for 1 hour. Remove the jars from the water with tongs and place on a cookie sheet lined with a tea towel. Refrigerate at least 3 hours before serving.
Remove the creme brûlée from the refrigerator 10 minutes before serving. Sprinkle with raw sugar, and using a torch caramelize the sugar. Top with fresh berries.
Makes 5 (7 ounce mason jars ) or 8 ( 4 ounce jars )