Tag Archives: sous vide creme brulee

Masala Chai Crème Brûlée

Courtesy of Chef Sam Hussain (caferickshaw.com) Serves 4 INGREDIENTS 3 cardamom pods, lightly split 2 sticks (2 inches/5 cm each) cinnamon 3 bay leaves Butter for greasing ramekins 2 cups (480 ml) heavy cream 2 Darjeeling tea teabags (or loose tea, in an infuser) 4 egg yolks 4 tablespoons (48 g) sugar 1 teaspoon (5 ml) pure vanilla extract 4 teaspoons (20 ml) granulated or brown sugar (for finishing) DIRECTIONS Fill and preheat the water oven to 183F/84C. Put the cardamom pods, bay leaves, and cinnamon sticks into a small muslin spice bag, if possible, or tie in cheesecloth. Generously … Read More

Crème Brûlée Ice Cream

Courtesy of Staff Blogger, Sophie INGREDIENTS For the custard 1 cup plus 1 tablespoon ( 252 ml) milk 1 cup plus 1 tablespoon (252 ml) cream 7 tablespoons (105 g) sugar 1 teaspoon (5 ml) pure vanilla extract 6 egg yolks 3 tablespoons (45 ml) Dulce de Leche, divided use For the sugar brûlée shards 1 cup (192g) granulated sugar   INSTRUCTIONS Fill and preheat the SousVide Supreme to 185F/85C. Put the milk, sugar, eggs and vanilla into a food processor and blend for a few minutes, just until well combined. You want to mix the custard, but not over … Read More

Classic Crème Brûlée

Serves 4 to 6 INGREDIENTS 2 cups (470 ml) heavy cream 4 egg yolks 1/4 cup (57 g) granulated sugar 1 teaspoon (5 ml) pure vanilla extract 3 tablespoons (45 ml) granulated or brown sugar (for finishing)   INSTRUCTIONS To properly set the level of water: Raise the perforated bottom grill by placing it atop a baking rack. Select 4 to 6 ramekins or custard cups that will fit comfortably inside the water oven to cook your custard. Fill them with water and position them on the perforated grill. Fill the water oven with just enough water to come within ¼ … Read More

Eggnog Crème Brulee

Time: 1 ½ hours Temperature:  195F/ 90.5C Serves: 6 to 8 INGREDIENTS 2 cups (470 ml) commercially prepared eggnog 4 egg yolks 1/4 cup (57 g) white sugar 1/3 cup (83 g) mascarpone cheese, softened ¼ teaspoon (1.25 ml) ground nutmeg ¼ teaspoon (1.25 ml) ground cinnamon 1 teaspoon (5 ml) pure vanilla extract 3 tablespoons (45 ml) granulated or brown sugar (for finishing)   INSTRUCTIONS Raise the perforated bottom grill by placing it atop a non-rusting roasting rack.  Fill the ramekins you will use to cook your custard with water and position them on the perforated grill. Fill the … Read More

Pumpkin Crème Brulée

Serves 6 to 8 INGREDIENTS 1 to 2 tablespoons (.5 oz/15 g to 1 oz/30 g) unsalted butter (for greasing ramekins) 8 whole eggs 2 cups (16 fl oz/ 473 ml) heavy cream 1 cup (9 oz/250 g) Pumpkin Pie Mix 1/2 teaspoon (.25 fl oz/7.5 ml) pure vanilla extract 4 tablespoons (1.9 oz/55 g) brown sugar (for finishing)   INSTRUCTIONS Raise the perforated bottom grill by placing it atop a non-rusting roasting rack. Fill the ramekins you will use to cook your custard with water and position them on the perforated grill. Fill the water oven with just enough … Read More