Creme Brûlée

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



Temperature Range

Timing Range

Silky, soft-set

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. 

Dimanche, Lundi, Mardi, Mercredi, Jeudi, Vendredi, Samedi
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