|By :The Instant Pot Ultimate Sous Vide Cookbook by Jason Logsdon|
|Browse Category||Dessert, Kid-Friendly, Seven Ingredients or Less|
|Cooking Technique||Sous Vide|
|Prep Time||5 minutes|
|Cook Time||80 minutes|
- 2 cups heavy or whipping cream
- 1 vanilla bean
- 1 cinnamon stick
- 4 egg yolks
- pinch of salt
- 1/3 cup cane sugar
- fresh mint leaves
For the Crème Brûlée
- Place an upside-down strainer or bowl in your water bath. Top with a baking sheet or plate. Set the ramekins on the baking sheet and fill the water bath two-thirds of the way up the ramekins. Preheat the water bath to
- Pour the heavy cream into a pot. Split the vanilla bean and scrape out the seeds, then add the seeds and the bean to the cream. Add the cinnamon stick. Bring just to a simmer, stirring frequently. Turn off the heat and let it infuse for 10 minutes. Strain the cream.
- Whisk together the egg yolks in another bowl, then slowly whisk in the salt and sugar. The mixture should turn glossy and thicken slightly. Slowly whisk in the infused cream.
- Evenly divide the mixture among the ramekins, cover each ramekin with plastic wrap, and use a rubber band to hold it in place. Place the ramekins in the sous vide bath with the water level coming two thirds of the way up the side. Cook for 60 to 90 minutes, depending on how thick you prefer your crème brûlée.
- Once cooked, remove the ramekins from the water bath and let the crème brûlée cool for 15 to 20 minutes. Place in the refrigerator and chill until firm, or preferably overnight.
- Spread a thin layer of sugar a few grains thick on the top of each crème brûlée and quickly torch until the sugar melts and begins to brown. Add a few mint leaves and serve.
To get the ramekins at the proper height, it is helpful to put a bowl or strainer upside down in the water bath and place a plate or sheet pan on top of it where the ramekins can sit. Be sure to maintain the water level throughout the cooking process.
The Instant Pot Ultimate Sous Vide Cookbook by Jason Logsdon
Jason Logsdon has published several cookbooks, including Modernist Cooking Made Easy: Sous Vide: The Authoritative Guide to Low Temperature Precision Cooking. He runs AmazingFoodMadeEasy.com, one of the largest modernist cooking websites.)
Once a cooking technique only used in fine-dining restaurants or on cooking shows, the sous vide machine has now become affordable for home cooks. Using a vacuum-sealed bag and temperature-controlled, circulating water, it cooks food gradually to the perfect temperature. This comprehensive introduction teaches you everything you need to know about sous vide preparation, including cooking times, and provides 100 inspired recipes for meat, poultry, seafood, vegetables, and desserts that go beyond the basics.
All recipes by : The Instant Pot Ultimate Sous Vide Cookbook by Jason Logsdon
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