One of the things I hear about often is creme brulee in the sous vide. This is the recipe I used. This is something I’ll have to make very rarely because I’m not sure I have the willpower to walk away from the kitchen before I’ve eaten every one of them.
Thank goodness, each one is small. Those are 4 oz. jars and they’re not level full.
I’ve made creme brulee for years – not often because I think it’s kind of a pain to make. This one is not a pain. Addie could make it easily!
I have a food torch in Texas but who thought I needed it on the first move so I took one of the jar rings and used it as a “form” and spooned sugar onto foil, broiled it in the oven.
After they cooled, I peeled the foil away.
I stuck them in a zipper bag in the freezer. Not sure how well they’ll keep . . maybe I should just eat all the creme brulee today! 🙂
Roberta Miglin says
Do you think this could be done in a water bath canner???
Judy Laquidara says
The water isn’t going to circulate like it does with the sous vide and you would have to watch it closely to keep the temp low and steady but you could try.
Roberta Miglin says
thanks!!!!!! Will have to try it but we just had a batch so will be a while.
Judy Laquidara says
Some of the Instant Pots apparently have a “Sous Vide” button. I don’t think mine do but again, there’s no water circulation but I think that would work too. I’m not sure how much the circulation matters, especially when cooking in a jar.
Dottie Newkirk says
I had to “stop” myself from licking my screen…..LOVE creme brule and could “almost” taste that – maybe I could have if I had licked the screen, LOL.