Desserts
Silky vanilla custard with crackling caramelized sugar top for elegant French bistro desserts.
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Crème brûlée is all about a silky set custard under a thin glassy sugar crust—and the custard texture comes down to temperature control. Sous vide cooks the custard evenly in jars so it sets without curdling, bubbles, or water-bath fuss. This guide helps you dial in a trembly center, then finish with a quick torch for that signature crackle.
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176°F
Classic crème brûlée wobble with barely-set center.
For food safety, see our Food Safety Guide.
Temps & times
| Doneness | Temperature | Time | Max Time |
|---|---|---|---|
| Silky | 176°F | 1 h | 2 h |
| Slightly Firm | 179°F | 75 min | 2 h |
Cooking time depends on thickness, not weight. Measure at the thickest part.
Want the full breakdown? Open the complete guide.
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