• 13.5 ounces heavy cream
  • 6.75 ounces milk
  • 10 egg yolks
  • 3.5 ounces sugar


1. Preheat the water bath to a temperature of 176⁰F.
2. Combine the milk and cream in a small saucepan and heat gently until the temperature of the mixture reaches 140⁰F.
3. In a separate bowl, add the sugar to the egg yolks and mix thoroughly with a whisk.
4. Gradually add the warm cream to the egg mixture, whisking constantly.
5. When the eggs and the cream are thoroughly combined, spoon into 4 individual mason jars, then tightly fasten the lids. Alternatively, pour the mixture into 4 ramekins and cover with a taut layer of cling film.
6. Very carefully stand the jars or ramekins in the water bath. Leave to cook for 60 minutes.
7. After this time, take the jars out of the water bath and stand in ice to chill. When the custard has cooled, transfer the jars to the fridge and leave until set.
8. Divide the sugar between the 4 jars and spread evenly over the surface of the custard. Heat the sugar with a blowtorch until it has caramelized and formed a crust.
9. Rest the crème brûlées for 5 minutes after blowtorching, then serve.


Making crème brûlée using the traditional method (oven-baked in a bain marie) can be a lot of hassle as the custard ‘wobble’ needs to be carefully monitored to ensure a perfect set. You can avoid all this effort by cooking crème brûlée in a water bath. This innovative method guarantees a perfect result every time, eliminating the need for careful checking.



MacGourmet downloadCrème Brûlée Sous Vide. To import, drag image to your MacGourmet recipe box.


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Servings: 4
Yield: 4


preparation times

• Prep: 1 Hour
• Cook: 1 Hour