Crème Brûlée

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.

Cooking time depends on thickness, not weight. Measure at the thickest part.

Cooking time depends on thickness, not weight. Measure at the thickest part. Follow safe cooking practices and USDA guidelines for internal temperatures.

See our food safety guide.

Prep and finishing varies—see the doneness options and recipes below.