Cooking Time：2 hours / Prep Time：15 minutes / Serves:3
Here’s our take on this classic French dessert. This rich vanilla custard is perfect for ending any feast on a sweet note.
Temperatures and Timing
185 °F(85 °C)
1 hour and 30 minutes
8 oz.(237mL) glass jar with lid
4 large egg yolks
1 3/4 cups(420g) heavy cream
1 tbsp. vanilla extract
3/8 cup(38g) white sugar
3 tbsp. white sugar
2 strawberries, diced
2 sprigs mint leaves
Preheat your KitchenBoss sous vide cooker to 185 °F (85 °C)
Place egg yolks, sugar, and vanilla extract into a medium bowl and mix well. In a saucepan, warm the heavy cream to 185 °F (85 °C). Turn off heat and pour a small amount of cream into the yolk mixture to temper. Whisk the mixture while pouring in the remaining cream. Use a fine strainer to strain the mixture into glass jars. Whisk strainer to speed up the process.
Cover the jars with lids. Place the jars into the preheated water bath for 1 hour and 30 minutes.
After the cooking time is reached, remove lids and store in the refrigerator for 2 hours.
Prior to serving, add sugar on the surface of each creme brûlée and use a cooking torch to caramelize. Add diced strawberries and mint leaves to garnish.