Crème Brûlée is a traditional French custard that is normally made in a ramekin and cooked in an oven using a water bath. Once it is cooked and chilled, it is topped with sugar and then caramelized, giving it its name Crème Brûlée or burnt cream. We are going to put a modern twist on the dish and cook it sous vide- another French term for under vacuum. While also giving it a functional and rustic feel utilizing Mason Jars.

Swapping Appliances

It is most commonly used for sous vide cooking; the immersion circulator is a great piece of equipment. However, you do not always need a water bath to cook something sous vide. You just need something that can slowly cook something a under vacuum. For this, we are going to utilize our Thermodyne Slow cook and hold cabinet. Designed with conduction heated shelves, we are going to be able to get the same effect as using an immersion circulator.

Crème Brûlée Instructions

Preheat your Thermodyne Cook and Hold Cabinet to 195°F.

1.5 Tbl. Vanilla Extract

8 Ea.      Egg Yolks

¾ C.       Sugar

½ Tea.   Salt

3 C.        Cream

Crème Brûlée Method

  • Combine the vanilla, egg yolks, sugar and salt in a metal bowl.
  • Heat cream on stovetop until it comes to simmer.
  • Slowly pour the hot cream into the egg mixture while continuously whisking it.
  • Make sure to scrape or burn off all the air bubbles. If not, they will not disappear in the cooking process.
  • Pour the mixture evenly into shallow wide mouth Mason Jars. I like the ones with the square bottom.
  • Place lid and ring on jars and gently tighten down.
  • It is now time to begin cooking your Mason Jar Crème Brûlée.
  • Place directly on Thermodyne shelves and allow it to cook for 2 hours and 45 minutes.
  • Remove from the cabinet using oven mitts or towels- jars will be hot.
  • Place them on a wire rack to cool for 20 minutes.
  • After 20 minutes put them in an ice bath. It is important to not put them directly in the ice bath because the glass jars can shatter.
  • Once chilled, add in half a tablespoon of sugar and sprinkle evenly over the custard. Using a blow torch slowly move the torch over the sugar and allow it to caramelize.
  • Your Mason Jar Crème Brûlée is now ready to be enjoyed with others or by yourself 😊

Thermodyne’s Fluid Shelf® system keeps the heat source in constant motion, allowing every square inch of the surface to provide the same results. As compared to conventional models requiring perimeter heat sources or fans, Thermodyne units achieve more consistent and higher quality results making them the most efficient slow cook and hold cabinets on the market.