This basic crème brûlée is delicious and wonderful. Using a sous vide setup, reproducing it is trivial.

Recipe ⤓

1Saffron Creamthe cream base, flavoured with saffron
  • 0.50 gsaffron
  • 4.0 gcardamom
  • 470 mLheavy cream
  1. mix ingredients
  2. heat at 70 ºCwarm the mix gently for about 20 minutes, occasionally stirring
  3. refrigerate for 20 min
2
    Using 1
  • 2.0 gsalt
  • 45 gsugar
  • 110 gegg yolks
  1. mix ingredients
3Crèmelightly setting the custard
    Using 2
  1. with ingredientspour the saffron cream mix into 4 oz mason jars
  2. sous vide at 82 ºC for 1 hr 30 minuse the immersion circulator to lightly set the egg proteins
  3. refrigerate for 4 hrrefrigerate at least four hours and up to two days
4Brûlée
    Using 3
  • 20 gsugar
  1. with ingredientsmake sure the prepared creme is cold, otherwise it may overcook under the torch
  2. coveruse a thick enough layer of sugar to prevent the torch from further cooking the cream
  3. torchcaramelize the sugar in two passes, allowing the sugar to cool in between passes; the first pass melts the sugar and the second caramelizes it
  4. sit for 5 minuntil sugar is solid and satisfyingly cracks under your spoon