Creme brulee is all about a silky set custard under a thin glassy sugar crust - and the custard texture comes down to precise temperature control. Sous vide cooks the custard evenly in jars so it sets without curdling, bubbles, or the water-bath-in-an-oven fuss that traditional recipes require. The result is a smoother, more consistent custard than any bain-marie can produce. The key is 176°F (80°C) for 1 h–1 h 30 min. At this temperature, the egg yolks set into a silky, spoonable custard without overcooking into a rubbery or eggy texture. Going even 5°F higher produces a noticeably firmer, less luxurious set. Always strain the custard base through a fine mesh strainer before jarring. This removes any bits of cooked egg from the tempering step and ensures a perfectly smooth texture. The torch finish is the signature. Sprinkle a thin, even layer of sugar and torch in circles until the surface is glass-like and deeply caramelized. Let it sit 30 sec to harden before serving. This guide helps you dial in a trembly center with the right sweetness and infusion options.