Creme Brulee Sous Vide Fail (foamy with bubbles after cooked)

Norbert_581350

I followed the recipe from ChefSteps exactly and yet the composition came out foamy with bubbles as you can see below.

* I whisked the composition until it was smooth.

* I didn't heat the cream (it says it's ok this way too).

* I slowly poured the cream into the mixture.

* I strained it and allowed to rest about 30 minutes.

* I skimmed the bubbles before I put it to sous vide.

* I poured it slowly into jars.

* Flashed the bubbles from the top of the jar with a blowtorch very quickly.

* Closed the jars “fingertip tight” (bubbles came out when dropped it in water to sous vide)

* Cooked for 1 hour at 80*.

* When I took them out they already looked like in the picture.

* Anyways I cooled them at room temperature.

* Transfered them to an ice bath and then to refrigerator.

It seems that I did everything as I should and yet you can see the result in the picture. Any ideas what went wrong?

tshewman

I suspect the mixture wasn't emulsified well enough and the sugar possibly wasn't disolved prior to cook (which can be helpful) as the heavier elements will "settle" on the bottom and air forms above. Try heating the cream a little. I understand it says not to and luke warm is fine,