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YIELD 4 PIECES
COOKING TIME 60 - 90 MINUTES
COOKING TEMPERATURE 190˚F (87.8˚C)
INGREDIENTS
Sous Vide 20
This recipe is provided by Jason Logsdon from Amazing Food Made Easy. For more amazing recipes like this one, please see AFMEasy.com/Gourmia.
2 CUPS HEAVY OR WHIPPING CREAM
6 OUNCES WHITE CHOCOLATE, ROUGHLY CHOPPED 170G
4 EGG YOLKS
PINCH OF SALT
1/3 CUP WHITE SUGAR
SUGAR RASPBERRIES
At least 4 to 5 hours before serving, place an
upside down strainer or bowl in your water bath. Top with a
sheet pan or plate. Set the ramekins on it and fill the water
bath two-thirds of the way up the ramekin. Preheat the water
bath to 190°F (87.8°C).
Pour the heavy cream into a pot and bring just to a simmer.
Slowly add the white chocolate and whisk until combined.
Remove from the heat. Whisk together the egg yolks in another
bowl then slowly whisk in the salt and sugar, the mixture
should turn glossy and thicken slightly. Slowly whisk in the
cream. Evenly divide among the ramekins then cover each
ramekin with plastic wrap and use a rubber band to hold in
place. Place the ramekins in the sous vide bath with the water
level coming two-thirds of the way up the side. Cook for 60 to
90 minutes, depending on how thick you prefer your creme
brulee. Once cooked, remove from the water bath and let cool
for 15 to 20 minutes. Place in the refrigerator and chill until
cold, or preferably overnight.
Spread a thin layer of sugar on the top of the
creme brulee and quickly torch until the sugar melts and
begins to brown. Add raspberries to the top then serve.
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