Sous Vide Crème Brûlée

Douglas Baldwin -- author of "Sous Vide for the Home Cook" www.amazon.com/... and "A Practical Guide to Sous Vide Cooking" www.douglasbald... -- demonstrates how he cooks crème brûlée sous vide.
First Douglas blends the custard base together and divides it between Ziploc heavy-duty freezer bags. Then he cooks the custard in a water bath for about 30 minutes at 181-183F, agitating the bags half-way through. He then pours the cooked custard into ramekins and lets the custard setup in the refrigerator for 4-8 hours. Finally, he sprinkles raw sugar on the top of the custard and caramelizes the sugar with a butane blowtorch.
First Douglas vacuum seals a rib-eye steak. Then he puts it in a 130F water bath for 45-60 min. In the meantime, he grills an identical steak to compare sous vide with grilling. Then he removes the steak from the water bath and blowtorches. He also removes and blowtorches a chuck blade steak he cooked for 1-2 days at 130F. He then compares the three steaks.

[@sebitaseba90]

It is nice to see that you are trying to educate viewers on the precision of this technique, but I feel that you should also enforce such practice throughout the videos!

[@NobbyKNobbs]

question: What advantage is there to cooking creme brule sous vide versus the traditional way? In the the traditional method, isnt the creme brule placed in a water bath prior to placing in the oven anyway? thanks

[@iamafractal]

so no reason to take out the water vapor? what would happen? would that ruin it?