Sous Vide Bourbon Vanilla Crème Brûlée In Mason Jars

This Sous Vide Bourbon vanilla crème brûlée in Mason jars is a classic French dessert that has become increasingly popular recently. This delicious traditional dessert is made by cooking a rich custard base in a water bath using the sous vide technique. The result is a creamy, velvety texture perfectly complemented by a crisp layer of caramelized sugar.

I used to swear by the traditional baking method for crème brûlée, but there’s been no turning back since I discovered the Sous Vide technique. It’s foolproof and perfect for getting your kids involved too. Say goodbye to the stress of heating cream and accidentally scrambling your egg yolks. With Sous Vide, it’s as simple as mixing every ingredient, pouring your custard mixture into mason jars, and letting the temperature-controlled water bath work its magic for one hour and fifteen minutes. The best part? It’s impossible to overcook, leaving you free to focus on other things. 

So grab your ingredients and apron, and let’s embark on this exciting Sous Vide dessert adventure together!

What is the meaning of crème brûlée in French?

What is Sous Vide precision cooking?

Why is it a good idea to make this dessert using the Sous Vide cooking method? 

The sous vide method is ideal for making crème brûlée because it allows precise temperature control, which is essential for achieving the perfect texture. By cooking the custard at a low temperature for an extended period, the proteins in the eggs coagulate slowly, resulting in a smooth and silky texture. Additionally, the sous vide method eliminates the risk of overcooking or scrambling the custard, which can happen with traditional methods.

What is the difference between Sous Vide and traditional baked crème brûlée?

Sous Vide and traditional baking methods can produce an exceptional French dessert. There is no absolute right or wrong approach. Each method has its pros and cons. Sous Vide takes longer, while traditional baking requires a more advanced culinary skill set and careful monitoring. The choice ultimately depends on personal preference.

Allow me to provide a detailed breakdown of the differences between these two methods, enabling you to understand better and decide which way suits you best.

What’s the difference between Spanish flan and French crème brûlée?

While both desserts are custard-based and offer a delightful sweet treat, Spanish flan tends to have a lighter and more pudding-like texture. At the same time, French crème brûlée is known for its luxurious and creamy mouthfeel combined with the delightful caramelized sugar crust on top.  Here they differ in a few key aspects: 

Spanish Flan:

French crème brûlée:

You only need 6 Key Ingredients to make this dessert:

• Egg Yolks – They are the binding agent for this dessert and the star of the show, providing the rich, custardy texture that we all love. 
• Granulated sugar – is added to sweeten the custard and to help it set properly.
• Heavy Cream – is used to create a velvety smooth texture and to give the dessert a luscious mouthfeel.
• Vanilla Bean – Adds a fragrant, sweet flavor that complements the creamy custard.
• Bourbon – Brings a rice and complex taste to the dessert.  The oaky notes create a deep, warm, and slightly sweet undertone that compliments the creamy custard beautifully. 
• Turbinado Sugar – The coarse texture and subtle molasses flavor provide the perfect balance of sweetness and caramelization, a satisfyingly crunchy and caramelized topping.

Recipe Substitutions and Variations:

• To reduce costs, vanilla extract can be used as a substitute for vanilla bean.
• If you prefer not to include alcohol in the dessert, you can omit the bourbon without affecting the outcome. 
• On the other hand, if you’d like to experiment, you can substitute Bourbon with dark rum, Brandy, Amaretto, or Grand Marnier.  These choices of liquor can add a unique twist to the classic profile.
• If you don’t have any Mason Jars, an alternative method is to place the custard mixture in a Ziploc bag and cook it using the same technique. Once cooked, transfer the custard into individual ramekins and refrigerate for a few hours until fully set.

A step-by-step guide on how to make this spectacular French dessert:

Preparing the custard and vanilla bean:

Step 2: In a large bowl, whisk together the egg yolks, granulated sugar, vanilla bean paste (or vanilla extract), Bourbon (if using/ or another choice of liquor), and heavy cream until well combined.

Step 3: Evenly distribute the custard mixture among the individual 12oz wide-mouth Mason jars, ensuring not to fill them to the brim. Leave some space for the mixture to expand as it cooks.

Begin with Sous Vide Cooking:

Step 4: Fill a large pot or Sous Vide container with cool water and submerge each jar carefully, ensuring they are fully immersed. It’s important to use cool water to prevent thermal shock and potential cracking of the jars. Also, remember to tighten the lids only fingertip to avoid excessive pressure that could cause the Mason jars to crack.

Step 5: Once all the jars are placed inside the pot or container, you can turn on the Sous Vide immersion circulator. Set the temperature to 180°F/82°C and allow the machine approximately 10 to 15 minutes to reach the desired temperature.

Step 6: Once the set temperature is reached, allow the custard to cook undisturbed for precisely one hour and fifteen minutes. The beauty of Sous Vide cooking is that you don’t need to monitor it constantly. Feel free to leave the house and attend to your other tasks while the custard cooks to perfection.

Chilling and setting the custard:

Step 7: Once cooked, use jar lifter tongs to remove the jars from the water bath carefully. Allow the custard to cool on the kitchen counter until it reaches room temperature. Then, refrigerate the jars for at least 4 to 6 hours, ideally overnight, to allow the custard to set perfectly.

Here comes the fun Brûlée time, carmelizing the sugar: 

Step 8: Just before serving, sprinkle a thin, even layer of turbinado sugar on top of each custard.

Step 9: Using a kitchen torch, caramelize the sugar by moving the flame in a circular motion until it melts and turns golden brown. Be cautious and ensure even browning.

Serving and Enjoy:

Step 10: Let the custards sit for a few minutes to allow the caramelized sugar to harden. Garnish with fresh berries or a dollop of whipped cream.  You can immediately savor this indulgent dessert. 

Recipe Tips And Tricks

Experiment with flavor variations:

• While classic vanilla is delicious, don’t be afraid to experiment with different flavors. You can infuse the custard base with ingredients like coffee, citrus zest, or spices to add unique twists to your Sous Vide crème brûlée. Get creative and discover new flavor combinations that suit your taste preferences. Here are some other seasonal ingredients that can be used to make delicious variations of Sous Vide crème brûlée:

1. Winter: Peppermint or almond extract and dark chocolate shavings.
2. Spring: Lemon zest, culinary lavender, or fresh herbs like thyme or rosemary
3. Summer: Fresh berries, whipped cream, or a scoop of vanilla ice cream. 
4. Fall: Pumpkin puree, cinnamon, nutmeg, or ginger juice. 

Allow the custard to cool before refrigerating:

 After removing the jars from the water bath, let them cool to room temperature on the kitchen counter. This gradual cooling process helps to prevent condensation from forming on the custard’s surface, ensuring a pristine presentation when it’s time to serve.

Storage Tips 

Once cooled to room temperature, store this jar-made dessert in the refrigerator. It can be kept for 3 to 5 days. Remember, if you don’t plan to consume it immediately, refrain from adding the caramelized sugar layer. Save that step for when you’re ready to enjoy it. Preparing the sugar layer in advance and refrigerating it will cause it to melt, resulting in a loss of the desired “Brûlée” effect.

Conclusion:

To conclude, I invite you to indulge in the exquisite combination of flavors and textures in our Sous Vide Vanilla and Bourbon Crème Brûlée. This dessert seamlessly marries the sophistication of a classic French delicacy with the precise science of sous vide cooking. Every bite offers a moment of pure decadence, from the velvety smooth custard infused with vanilla and bourbon to the irresistibly caramelized sugar crust.  Make it this week and treat yourself and your loved ones to this delightful creation.  

Bon appétit

Ready to explore more delicious recipes and culinary adventures? Don’t miss out on future mouthwatering creations! Follow my blog to stay updated with the latest recipes, cooking tips, and food inspiration.

Print