Crème Brûlée

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.

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.