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  • 4 large egg yolks
  • 1/2 cup of granulated sugar
  • 1 cup of heavy cream
  • 1 vanilla bean, split and scraped
  • 4 tablespoons of granulated sugar, for topping


  1. Preheat your sous vide water bath to 183°F (84°C).
  2. In a mixing bowl, whisk together the egg yolks and sugar until well combined.
  3. In a saucepan, heat the cream and vanilla bean over medium heat until it begins to simmer. Remove from heat and let it steep for 5 minutes.
  4. Slowly pour the cream mixture into the egg yolk mixture, while whisking constantly, to temper the eggs.
  5. Strain the mixture through a fine mesh sieve into a pitcher or measuring cup with a spout.
  6. Pour the mixture into four 4-ounce ramekins, leaving about a 1/4 inch of space at the top.
  7. Place the ramekins in a sous vide bag and seal using a vacuum sealer or the water displacement method.
  8. Lower the bagged ramekins into the preheated water bath, making sure the ramekins are completely submerged.
  9. Cook for 30 minutes, then remove the ramekins from the water bath and let them cool to room temperature.
  10. Once cooled, refrigerate for at least 2 hours or overnight.
  11. Before serving, sprinkle 1 tablespoon of granulated sugar over the surface of each custard. Use a kitchen torch to carameliSe the sugar, until it forms a crispy top. Let it cool for a few minutes before serving.
Creme brulee Sous vide

    This recipe shows how easy it is to make a classic French dessert using a sous vide machine. The precise temperature control of the sous vide method ensures that the custards are cooked perfectly every time, resulting in a creamy and smooth texture. The addition of vanilla bean elevates the flavoUr and aroma of the custard. Serve it with a carameliSed sugar crust for a delicious and elegant dessert.


    For more recipes check out Suvi Cooking blogs.

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