How to Make Sous Vide Crème Brûlée

Julia shows host Bridget Lancaster an easy recipe for Sous Vide Crème Brûlée.
Get the recipe for Sous Vide Crème Brûlée: cooks.io/3qsjyhA
Buy our winning sous vide machine/immersion circulator: cooks.io/2Dw6HpU
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[@colinmadbeast]

The only thing I would say is to warm up the mason jars a bit before going in the bath by running it under warm water. I've exploded a bunch of mason jars even when the rims are barely tightened. Otherwise I do this recipe all the time and the best part is you can make this a few days in advance of a get-together, and all you need to do the day of is brown the sugar.

[@farmerbob4554]

I have those jars and always wondered what I was going to use them for. I would never have considered Creme Brûlée! Good one ladies!

[@bcfran3g844]

I use these jars for my home made Greek yogurt.

[@colinmadbeast]

It's so easy and so good.

[@farmerbob4554]

@@bcfran3g844 Oh Wow! I gotta try that. Perfect yoghurt container!

[@farmerbob4554]

@@colinmadbeast For sure. I’m always looking to sous vide something!

[@riod43]

I used them for sous vide vegetable egg omelets.

[@phylliscraine]

Made this several times now...it's great. Always a hit. Half & Half instead of heavy cream is a good way to make it lighter.

[@pelekibland]

Made it this way so many times. It truly is the best!

[@ConflictedSwitch]

I'm gonna use this method for the custard and the no torch method for the sugar that Adam Ragusea posted about a while ago.

[@homi4348]

Wow wow wow! I can feel the sweetness and tenderness. 😀🥰👍 This is a great dessert. 😋💞

[@clairemorken2784]

Just made these tonight, and they turned out great!

[@alexanderlutz5132]

Making it again, easy and delicious, all our guests love it. Thanks ATK

[@MelvinBallard-xl5ur]

Only used about 6 times so far but food turning out great. kzbin.infoUgkxK2YRU9uBOXzuIEV660Qo3sX7dJDJLg72 Nice tender roasts. You do want to get a lid to go over your stock pot to keep water from evaporating. I've used it for 6-48 hours with lots of luck. A lot is trial and error to figure out since thickness and cut help determine the best time. 135 always gives a perfect med (pink all the way through). I cooked frozen solid 3 1/2" roast for 48 hours ... it was so tender its almost falling apart. Nice to put it in and just forget about it, with silicone lid I didn't have to add water at all during 48 hours.

[@thedredofxi]

Always love your guys's useful and helpful kept thank you so much for all you do a test kitchen

[@ljd1031]

All the custard type deserts are amazing done sous vide...

[@vincentsabatino4480]

Easiest Creme Brulee I've ever seen, Gotta make It! Adding your recipe to my many Sous Vide experiences

[@SoundsLikeBanana]

I use Tahitian Gold Company - "Ground Vanilla Beans" OR "Whole Vanilla Bean Paste." Saves you the hassle of cutting & scrapping the bean. And you also get those beautiful Vanilla specks as well.

[@vincentsabatino4480]

It's in the water bath right now, I couldn't find the 8oz square jars so I used the 8oz quilted and only wound up with three which I will transfer to Ramekins before sugar and torching

[@cgirl111]

Sous Vide is perfect way to temper chocolate. Absolute temperature control.

[@ibgirl4sure]

Haven't used my sous vide yet now I know what to make first.

[@annaraime3288]

One of my 2 favorite desserts 😋

[@jaysanwich]

I'm sorry. I believe that technique is called "the ol' tappa tappa."

[@rodrigobenton1167]

pro tip: you can watch series on flixzone. Me and my gf have been using it for watching all kinds of movies these days.

[@ahmedterrence2847]

@Rodrigo Benton Yup, have been using flixzone} for years myself :)

[@SelfProclaimedNerd1]

Only if there’s Ceyenne in it

[@lars14150]

With a freakishly small spoon.

[@HanHalim]

And as always. Enjoy!

[@VanVu-k3k]

I used the same jar in the Instant Pot with sous vide option, it tastes great. However, my jars kept floating so I had to use something heavy to keep them down. Any idea why when in this video they submerged perfectly???

[@andrewthompson14]

Looks really good! I swear I saw this and another video just released a couple months ago. Are they reposting for some reason?

[@christiannekarsten1593]

This is brilliant! I’ve made it twice now and love the final texture. The second round I used 4oz ramekins and they worked great too! Thank you for contributing to my creme brûlée addiction ♥️

[@Adam1nToronto]

How did you use ramekins with your sous vide?

[@christiannekarsten1593]

@@Adam1nToronto so sorry I meant 4oz mason jars.

[@thomashughes4859]

YUM!!!

[@emmanouelpassas5741]

❤nice job

[@speckledmike]

Vanilla bean powder would also work well here. *Substitute for the extract according to the label

[@cristallikethechampagne8243]

SOUS🤤 VIDE 🤤BRÛLÉE 🤤 HOLY 🤫🤫🤫🤫

[@rudeboymon3177]

😆 that was so cool

[@tommyb1396]

YES!!!

[@lostmagicofdisney]

I've never made Crème Brûlée and I don't have a blow torch. However I do have a Sous Vide machine. Has anyone tried crisping the sugar using your oven broiler?

[@theoriginalNoOne.]

If you're going to try an oven boiler, don't use the jars. Stick with ramekins. Ceramic tolerates the heat. Glass would crack or explode.

[@kathyswaney5572]

I made cream brûlée last week and my small kitchen torch quit working and I had to use my oven broiler. Do not walk away while you are doing this as two out of eight got a little burned on top. I’ve ordered another torch, the control is so much better for melting sugar.

[@timothymorrison2214]

Do you do house calls? My favorite dessert.

[@shoshana7412]

Nice recipe I’ll make this keto style. Thank you.

[@Oscar-zi2pp]

YUM!

[@danielbickford3458]

That's fairly interesting. Question though, since you are effectively canning the custard how shelf-stable is it?

[@ZonalJump97]

I doubt they would be very shelf stable, if at all, considering that they haven't sanitized or sterilized the jars and that custards don't last well at room temperature anyways

[@danielbickford3458]

@@ZonalJump97 so if they sterilized and prepped the cans correctly they would be more shelf-stable?

[@mywaterfountain]

My assumption is not stable. Everything I’ve read about pressure canning suggests that you cannot use a cream-based product and have it remain safe. (Much to my disappointment.) And water bath canning, which this basically is, would be even less effective.

[@ratlips4363]

I'm going to try the same thing with lemon Greek yogurt with a little sugar on top with my torch...check it out

[@abdulrahmansalem8061]

Can you do a product review on torches please?

[@stephenwilkins6085]

Don’t get the little ones at the cooking store. They put out so little heat the custard has cooked hard by the time the sugar caramelizes. Get a torch at Home Depot, usually in the plumbing section, the are propane torches and MAP torches, the latter being twice as hot. Also good for starting fires, killing flies, loosening nuts and bolts, and about a million other things besides soldering copper plumbing connections which is the original purpose.

[@theoriginalNoOne.]

I love this idea!! I have a few of these jars, I keep my weed in one lol.

[@Finger_Lock_]

Haha now you can make some creme brulee in the other ones for the munchies :D

[@teddybar66]

😀👍

[@juansierra5704]

Sous vide is perfect for weed!

[@fullyvictorious]

How interesting

[@maryandersondearing3053]

Note that you do not NEED a sugar crust. If you ordered creme brulee 20 years ago or more, there was a good chance that the topping would have been a handful of fresh raspberries. This can reduce the sugar load in the dish for those of us who are glucose sensitive, and you don't have to contend with sharp shards of glass-like sugar in your mouth.

[@maryandersondearing3053]

@@DirtyBottomsPottery what an arrogant comment. People with glucose sensitivity or insulin resistance are best placed to decide what their health will tolerate and what it will not. Your comment is a shame, because had you framed the comment as one simply seeking to share facts about the difference between creme brûlée and budino it could have been a delightful chance to learn and share foodway heritages.

[@mywaterfountain]

When you are happy because you have the same kind of blow torch 😁😁😁

[@radianttadpole6363]

Where did the vanilla beans go? Did they get blended in somehow, or did she pull them out off camera?

[@danielbickford3458]

They strained them out, check about the 1 minute 40 second Mark. Hope this helps

[@RokiMowntinHi]

The beans (black dots) are still in it, but the long pods were strained off before it was poured into the jars.

[@phylliscraine]

I put the scrapped pods into my sugar bowl

[@Jcewazhere]

@America's Test Kitchen Why does everyone use those thin, clear plastic tubs to immersion cook in? It's quite wasteful and hard on the cooker. I got a $20 cooler and cut a hole in the lid for the heater. The heater uses less energy, doesn't heat up your kitchen, doesn't work as hard so will last longer, and you can use the lid to hold the ziplock or vacuum bags in place so no need for fancy metal racks. The first time I tried immersion cooking I didn't even have a heater, I just filled the cooler halfway with the hottest water my tap can make, then poured boiling water into the cooler to get it up to temp and as needed to keep it close to the desired temp. Great way to test out sous vide/immersion cooking without investing >$50. Addendum: To brown the meat I use a $20 electric heat gun from the hardware store. I only use it for cooking. I tried a butane torch I had laying around and it made the meat taste funny. A propane one wouldn't have that same problem, but then you have to worry about having propane around. I tried out using the broiler, but it smoked up my house something terrible. Same for the cast iron on the range. The BBQ, or a chimney starter, would probably be great but only when it's warm out. The heat gun is not quick, but it is cheap and works. Oh, and if these suggestions make it into a video the name's Jace Was Here :)

[@jeffreyim]

The texture doesn't look great (almost as if the custard hasn't been set properly). Is this because the custard hasn't been chilled?

[@colinmadbeast]

I've done this recipe so many times, though I use the full bean. It sets great. It's so good and so easy.

[@SGT_Fon]

I just happen to have a few goose & duck eggs laying around...

[@JamesPotts]

Thank you for using a "real" torch. It drives me crazy when I see people use those "kitchen torches" -- way too expensive, for an inferior torch.

[@JamesPotts]

Plus, you can sweat a pipe!

[@shannonclark8091]

Ha... looks like pudding to me!!!

[@TiMalice2009]

I really gained with creme brûlée.

[@magnusfranzonuvebrant9519]

Where is the milk???

[@chrisneilson7221]

They used cream instead of milk which is how it is traditionally made.

[@alphazar]

I'd pay to see these two mud wrestling

[@BennyMcBabe]

Man it just kills me that they keep calling it "a sous vide."

[@Shelsight]

Why? I mean I know sous vide is actually the technique, but it’s also now the accepted name of the device too, esp for home cooks. Like a reverse of what happened with ‘hoover’. It’s no big deal...

[@mjimenez3400]

Please! teach people correctly by removing jewelry prior to cooking, that was taught to me on the first day of cooking school for safety and sanitation purposes.

[@PastorJack1957]

I'll admit to never have used that equipment. But. I do not see much difference between this and a large pot of lightly boiling water. Anyone want to gently educate me?

[@SloJoe]

An immersion circulator will hold a temp you specify, within a tenth of a degree, for days and days. That just isn't possible on a stovetop with only a temp gauge and a person standing there fiddling with the controls. Sous vide will quite literally change your entire experience in the kitchen. I wouldn't trade mine for its weight in gold.

[@WastrelWay]

I'm not going to be gentle. Sous vide is a fad and is not real cooking. Yes, you can put a chicken or a steak in a plastic bag or a machine like the one that is used in the video, and boil it. Then when it is "done" you can use a blowtorch on the outside to make it look good. It does not taste the same as food that is cooked properly. Proper cooking pays attention to the Maillard reaction and the other principles that have been discovered through centuries of experimentation and practice. Only now are those principles being explained by science. Get a book on the science of cooking. The idea of doing this to make a crème brûlée when you can use an oven with ramekins in a water bath is absurd. If you have problems with "surf" (I am pretty sure these ladies knew that the script they were following was ridiculous) then you put too much water in... The Mason jars are silly. Are you supposed to serve from the jar, since you can't get it out?

[@vinnygi]

@@WastrelWay sous vide has been around since the 1970s and is used in high-end restaurants around the world. It’s most definitely “real cooking”. It can also do things other cooking methods can’t replicate. For example, I can cook beef short ribs for 3-4 days so that the meat melts in your mouth but is still rare. Also, sous vide doesn’t boil the meat, it gently cooks it at the desired end temperature. If you’re going to mock something, learn about it first.

[@hulkxx91]

This has got to be the dumbest ATK video I've seen. Are you serious with those glass jars? People are going to destroy jars and their creme brulee.

[@shinier6370]

This has been done by another good cooking channel years ago. It seems like ATK will delete any comment referencing them. pretty low class here.

[@bryand6094]

#Meta

[@gavinwilkinson3722]

Housewives use cups. Chefs use accurate measurements like grams.

[@BabyMonkeyDefender]

Excuse me, but I happen to like my creme brulee sliceable. 🤨 Mustn't ridicule/shame people for their personal preference. The creamy texture of a more solid custard is like utopia on my tongue. 😋

[@dudleydeplorable5307]

I've never had Sous Vide Crème Brûlée. I don't understand...

[@mackross]

Wow passing an active burner is so dangerous.

[@theoriginalNoOne.]

Really no more dangerous than a knife. Keep the business end away from yourself...

[@miteeoak]

Sous vide is the culinary equivalent of today's pop music, dull and lifeless.

[@henryfeng1994]

Didn’t know that pop music is the equivalent of modern food science to classical music.

[@Changbastard]

In the previous Creme Brûlée recipe, you returned them to the fridge after melting he sugar to firm the custard back up.

[@kevansmith5511]

I am just not interested at all in sous vide.