In the dessert world, creme brulee is king. No one can match the perfection of this tasty custard. It's sweet and rich with a beautifully smooth mouth feel and the crust on top just signifies perfection as a glorious, golden crown. Dead are the days of the meticulous pastry creation. With our incredibly easy recipe, this will be a standard dessert in your household.
- 2 c heavy cream
- 1/4 c sugar
- 4 large egg yolks
- 1 tsp vanilla
Start off by setting your Anova sous vide precision cooker to 180F (82C), while the water heats up we can establish our cream. As we stated, this dish is incredibly easy. All we have to do is mix our cream, egg yolks, sugar and vanilla in a bowl until incorporated then place in a zip top bag and remove as much air as possible.
Once you have your cream mixture added to the bag, remove as much air as possible then drop in your 180F (82C) water bath for 30 minutes. Once 30 minutes have passed, massage the bag, making sure everything is mixed well. Once it's cool to the touch, cut off one corner and fill 3-4 ramekins. Place the ramekins into the refrigerator for 4 hours. Once 4 hours have passed, sprinkle the top of each custard with 1 tsp sugar and hit with a torch until the top caramelizes, being careful not to burn the top.