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Creme brûlée

Noah_weinstein_300466

So I made a batch of creme brûlée following the chefsteps recipe. Below are my thoughts.

1) the brûlée and the texture are spot on.

2) I would like the custard to be a bit sweeter so gonna try some vanilla extract (1-2 tsp?)

3) after brulleing, the jar gets warm so I extended the rest period from 5 to 10 minutes and put it in the freezer during that time to get cold again.

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fisher23

As for 3) Don't put in the freezer, just let them sit a few minutes. The brulee will go soft and the thermal shock will probably break the jar.

torridice_498271

I've tried the joule method twice and just didn't think it was as good as my normal method so last time I went back to my go to and my family seemed to agree it was better. Maybe it was my inexperience with the sous vide method but the custard just wasn't as good. Plus I like eating it out of a ramekin more than the mason jar.

Noah_weinstein_300466

I've put them in the freezer and so far so good. Hopefully it'll continue:)

rdj_245907

There was an interesting article in Serious Eats that said some things should not be made Sous Vide and one of those was creme brûlée. It included explanation.

Tim_570393

I heated my sugar too much and exploded the threads off my jar... oops