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Sous Vide Crème Caramel Recipe

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★★★★★

4.6 from 96 reviews

This Sous Vide Crème Caramel recipe delivers a perfectly smooth, creamy custard with a rich caramel topping. The custard is cooked gently in a precise sous vide water bath, ensuring a silky texture without curdling. Finished with a delicate caramel syrup, this classic French dessert is ideal for an elegant dinner party or special treat.

Ingredients

Scale

Custard

  • 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

Caramel

  • ¾ cup (5.25 ounces, 149 grams) granulated sugar
  • 3 Tablespoons (1.5 ounces, 43 grams) water

Instructions

  1. Prepare Jars: Lightly grease six 8-ounce wide mouth mason jars and set aside.
  2. Make Custard Mixture: In a 4-cup mixing cup, add the 4 egg yolks and 2 whole eggs. Lightly whisk in ⅔ cup of sugar and 1 ½ teaspoons of vanilla extract. Heat 1 cup half and half and 1 cup whole milk in the microwave for about 2 minutes or until hot. Temper the eggs by whisking in about ¼ cup of the hot milk mixture gradually, then gently whisk in the remaining milk and half and half mixture, taking care to minimize air bubbles. Let the custard sit for at least 30 minutes.
  3. Prepare Caramel: Combine ¾ cup sugar and 3 tablespoons water in a small saucepan. Heat over medium heat without stirring until sugar dissolves and liquid is clear, around 5 minutes. Cover with a tight-fitting lid, increase heat to medium-high, and cook until syrup reaches a golden amber color, roughly 6 minutes, watching carefully to avoid burning. Carefully pour the caramel syrup evenly into the prepared jars, swirling to coat the sides. Let caramel cool for 15 minutes.
  4. Heat Sous Vide: Preheat the sous vide water bath to 176°F (80°C).
  5. Fill Jars: Strain the custard mixture through a fine sieve into the jars over the caramel to remove any solids. Do not fill to the brim, leaving about ½ inch space at the top.
  6. Seal Jars: Place two-piece lids on the jars and tighten them only finger-tight to allow pressure to escape during cooking, preventing the jars from shattering.
  7. Cook Sous Vide: Submerge the jars carefully into the water bath once it reaches 176°F. Cook the crème caramel for 1 hour and 30 minutes.
  8. Cool and Refrigerate: Remove jars from the water bath and place them on a wire cooling rack. Remove lids and wipe off condensation with a paper towel. Allow jars to cool to room temperature before replacing lids and refrigerating until chilled, preferably several hours or overnight.
  9. Serve: When ready to serve, run a thin knife around the inside edge of the jars to loosen the custard. Invert each jar onto a serving plate to release the crème caramel. Optionally, garnish with fresh fruit and serve immediately.

Notes

  • Ensure the jars are sealed only finger-tight to prevent pressure buildup and possible jar breakage during sous vide cooking.
  • Letting the custard sit before cooking reduces bubbles and improves texture.
  • Monitor the caramel carefully during cooking, as it can quickly go from perfect to burnt.
  • This dessert can be prepared up to two days in advance and kept refrigerated.
  • Use a fine strainer when filling jars to ensure a silky smooth custard.

Keywords: Sous Vide Crème Caramel, French dessert, caramel custard, sous vide dessert, creamy custard, caramel sauce

Find it online: https://dinewithlily.com/sous-vide-creme-caramel-recipe/