Name: Sous Vide Crème Caramel Recipe
Prep time: 45 min
Cook time: 1 h 30 min
Total time: 2 h 15 min
Cuisine: French
Ingredients: 2 large eggs; 4 egg yolks; ⅔ cup (4.7 ounces, 133 grams) granulated sugar; 1 ½ teaspoons vanilla extract; 1 cup (8 ounces, 227 grams) half and half; 1 cup (8 ounces, 227 grams) whole milk; ¾ cup (5.25 ounces, 149 grams) granulated sugar; 3 Tablespoons (1.5 ounces, 43 grams) water

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Introduction

Sous Vide Crème Caramel is a silky smooth custard dessert with a rich caramel topping, cooked gently in a water bath for perfect texture. This elegant treat is surprisingly simple to prepare and offers a classic flavor that’s sure to impress.

A smooth, creamy flan with two clear layers: a pale yellow bottom layer and a shiny caramel brown top layer. The flan sits in the center of a white plate with a thin gold rim. Surrounding the base is a pool of rich caramel sauce spreading outward. Fresh red raspberries and blue blueberries rest on top and around the sides, adding bright colors and texture. A small green mint leaf garnish crowns the flan. The plate is placed on a white marbled surface, giving a clean, elegant look. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 large eggs
4 egg yolks
⅔ cup (4.7 ounces, 133 grams) granulated sugar
1 ½ teaspoons vanilla extract
1 cup (8 ounces, 227 grams) half and half
1 cup (8 ounces, 227 grams) whole milk
¾ cup (5.25 ounces, 149 grams) granulated sugar (for caramel)
3 Tablespoons (1.5 ounces, 43 grams) water

Instructions

Step 1: Lightly grease six 8-ounce wide-mouth mason jars and set them aside.
Step 2: In a 4-cup mixing cup, add the eggs and egg yolks. Whisk in ⅔ cup sugar and vanilla extract lightly.
Step 3: Heat the half and half and whole milk in the microwave for 2 minutes until hot. Temper the eggs by whisking about ¼ cup of the hot liquid into the egg mixture gently.
Step 4: Slowly whisk in the remaining half and half and milk, keeping air bubbles to a minimum. Let the custard mixture sit for at least 30 minutes.
Step 5: For the caramel, combine ¾ cup sugar and 3 tablespoons water in a small saucepan. Heat over medium without stirring until the sugar melts and the liquid is clear, about 5 minutes.
Step 6: Cover the pan with a tight lid, increase heat to medium-high, and cook without stirring until the syrup becomes amber-colored, about 6 minutes. Watch closely as this happens quickly.
Step 7: Carefully pour the caramel syrup evenly into the prepared jars, swirling the jars to coat the bottom evenly. Let cool for 15 minutes.
Step 8: Heat a sous vide water bath to 176°F (80°C). Strain the custard mixture into the caramel-lined jars to fill them.
Step 9: Seal jars with two-piece lids, tightening only finger-tight to allow pressure to escape and prevent breakage.
Step 10: Submerge the jars in the water bath and cook for 1 hour and 30 minutes.
Step 11: Remove the jars from the water bath to a cooling rack. Take off the lids and wipe away any condensation. Let the custards cool to room temperature.
Step 12: Replace the lids and refrigerate until fully chilled.
Step 13: When ready to serve, run a thin knife around each jar’s inside to loosen the crème caramel. Invert onto serving plates, add fresh fruit if desired, and enjoy.

Tips & Variations

Use a wire strainer when pouring custard into jars to ensure a smooth texture free of lumps or bubbles.
For a richer flavor, substitute half and half with heavy cream.
Adding a pinch of salt to the caramel enhances the depth of its sweetness.
If you don’t have a sous vide, you can bake the jars in a water bath in the oven at 176°F, adjusting the time as needed.

Storage

Store the crème caramel jars in the refrigerator with lids on for up to 3 days. Reheat gently by letting them come to room temperature or enjoy chilled. Do not microwave in jars; instead, serve cold or at room temperature.

How to Serve

A white plate with thin gold and pink trim holds a smooth, round flan dessert with two visible layers: a thin, shiny caramel layer on top in deep amber color, and a thicker creamy pale yellow layer beneath. The caramel sauce pools around the base of the flan, slightly spilling onto the plate. On top of the caramel layer, there are two bright red raspberries, one dark blue blueberry, and a small green mint leaf in the center. More blueberries and raspberries rest around the flan on the plate. A spoon reflecting some caramel is scooping a small piece from the flan’s side. The background is a white marbled surface, and a white cloth with a wooden napkin ring is visible behind the plate. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the crème caramel without a sous vide machine?

Yes, you can bake the custards in a water bath in a low oven set to 176°F (80°C), but watch closely as cooking times may vary, and the texture might not be as delicate.

How do I prevent cracking or bubbles in the custard?

Temper the eggs carefully by gradually whisking in hot milk, and strain the mixture before cooking. Avoid whisking vigorously to minimize air bubbles.