Serves 4
Sous Vide Temperature 180 degrees F
Sous Vide Time 60-75 minutes
Make ahead: Crème Brûlée can be refrigerated for up to 3 days
Ingredients
Heavy Cream | 2 cups |
Large Egg Yolks | 6 |
Granulated Sugar | 1/2 cup |
Canned Pumpkin | 1/4 cup |
Pro Seasoning Holiday Baking Spice | 1 teaspoon |
Vanilla Extract | 1/2 teaspoon |
Wide Mouth Mason Jars x 4 | 8 oz each |
Method of prep:
Using an immersion circulator, preheat water to 180 degrees F. In a medium sized bowl, whisk call ingredients together. Strain mixture through a fine mesh strainer and divide strained mixture between the four mason jars. Gently tap the jars on the counter to remove any air bubbles. Gently seal jars and submerge in preheated sous vide water bath. Cover the water bath and cook for 60-70 minutes. Cool jars on wire rack for about 1 hour, then chill in the refrigerator at least 5 hours before serving. Remove lid from jar before serving and gently blot and condensation with a paper towel. Evenly sprinkle about 1-2 teaspoons of demerara sugar or granulated sugar over the surface of the custard. Carefully heat with a blowtorch until the sugar is caramelized. I like to serve my Crème Brûlée with a shortbread cookie for dipping!
This was delicious! And, Nikki makes learning how to make this easy!