Unfortunately, I forgot to take pictures of the prep, but:
5 egg yolks
2 cups heavy cream
⅓ cup sugar
¼ tsp salt
½ tbs vanilla extract
½ tbs vanilla paste
Mix sugar, salt, and egg yolks. Whisk in cream in portions. Strain into a measuring pitcher to make it easier to pour. Whisk in vanillas. Pour into 6 widemouth 4 oz mason jars (I used Weck 165ml mini mold jars because apparently I can't do anything the easy way). Leave about ¼" headspace. Finger tight lids (or the metal clips and rubber seals for the Weck jars)
180F/1 hour.
Chill at least 4 hours (overnight is better).
Pull jars out of fridge about 30 min before serving to let them warm up a bit to reduce the risk of thermal shock shattering the jar.
Heaping teaspoon white sugar on top, tilting to coat evenly, pour out excess. Run the back of a spoon or some paper towels around the inside of the rim to knock down the excess sugar.
Torch, keeping the flame moving, and turn the jar to caramelize evenly.
Allow to cool 5 min or so.
Garnish and serve. (Mint leaves or berries work well).
This is gen 1. I plan to work on Chocolate, coffee, and possibly maple versions.
by NPKeith1
5 Comments
Looks great! Thanks for sharing the recipe.
What is this, creme brulee for ants!?!? Ha ha, seriously looks great, but as a father to two teenagers I make creme brulee by the gallon!! It also helps that I have friends with chickens who can provide dozens of eggs a week
Nice work! That looks amazing.
I applaud you, and I like the way you think!
[https://www.reddit.com/r/food/comments/s501zz/homemade_maple_cream_creme_brulee/](https://www.reddit.com/r/food/comments/s501zz/homemade_maple_cream_creme_brulee/)
Looks amazing!!
Did you do anything to jars when you got them out of the SV? My creme brulee’s always ended up a bit foamy on top and need to be smoothed out with a spoon and never look as smooth as yours.
I have had great results with turbino sugar on top if you want to experiment!