Grainy Creme Brulee sous vide

Hi, I have a problem with Joule Creme Brulee recipe. I was cooking it in 83 degrees Celsius for an hour. Recipe exactly from the app. I got a grainy consistency:

After stirring it in the jar - it came much more smooth and silky:

Why it is so grainy after cooking? What I can do to get silky and creamy consistency in the jar (just like in the Joule app)?

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tshewman

resting time before the pour?

Kasia_1136505

30 min resting time

tshewman

Did you heat the cream bf tempering w the yolks? If so, strain after? Am wondering if there was curdling of the eggs. I tend not to temper the yolks and I also cook at 70C instead of 80 based on the Pot d creme recipe.

Kasia_1136505

I didn't temper the yolks. Thank you for your advice, I will try 70C next time.

Brian_126262

had the same issue, did the cream already have some fat sitting on top? some creams have so much fat that the jostling from shipping makes a little butter at the top which makes it grainy.