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Sous-vide creme brulee fail.

Louis_Reingold_126136

My first attempt at sous-vide creme brulees turned out closer to creme anglaise. They didn't properly set.

What did I do wrong?

I used:

5 yolks

2 cups heavy whipping cream

1/4 cup sugar

Vanilla extract

I put this all in a bag and mixed it thoroughly.

I put it in the water bath at 83 celsius/181 fahrenheit for 30 minutes. I took it out for a bit at ~15 minutes and shook it up to make sure it was all going to heat evenly.

Then I poured into ramekins and put in the fridge. 8 hours later, it still wasn't set. It wasn't anywhere near as runny as it was when I poured it out of the bag into the ramekins, but it was still liquid-y - think "soft peaks".

Do I need more yolks?

A higher cooking temp?

Longer time in the bath?

What is the creme part of the creme brulee supposed to be like when I pour it out of the bag?

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Comments

lucasbodd

Im in the process of trying some s.v creme brulee. i use 280g cream, 280g milk, 50g sugar, 5egg yolks, 2.5g vanilla, 1g salt, 40g white choc. I try the timings 82C - 20 min (didn't set), 82C - 30 min (scrambled), 85C - 20 min (didn't set), next step in to try is the 80C - 30 min. The texture of the brule coked s.v is absolutely amazing. so worth trying to get the right temp and timings. Will keep you posted. L

seijoed

The Beyond Basics class does the brulee with tempered custard base (70C) at 80C for one 1h.

The jars and the ice-bath are a nice addition to what I've previously done from Baldwin's online guides.

lucasbodd

I want to avoid to using tempered custard base. Baldwin's method (temp and time) ended up with scrambled mix. I will try 80C - for 60 min. L.

seijoed

I've always strained the tempered mix before using it, that's how I was taught to do regular creme brulee, I haven't had time to do the Chefsteps one but I've had good luck with the Baldwin approach, may the custardly gods be with you

Huy_63293

I would definitely try the ChefSteps Creme Brulee. We've been doing a lot of trials with this particular recipe with people with vary levels of experience (think absolute beginner - intermediate) and while they had trouble with some of the steps, the result has always been delicious. I've also had a lot of success personally making it for family and now my sisters have gotten into the sous vide creme brulee action! A coupe of photos:

And try the pot de creme recipe if you get the chance :

Nick_Valliquette_64114

For a more classic approach I've always used 9 yolks 1 cup sugar 1 oz. spirits (or flavoring) and 2 cups of 35% cream .. Ive never had a problem with this recipe and it works great sous vide

harry_153634

I am having the same problem. I am going to do 180 Degrees for an hour.

Gill_319016

Chefsteps cb comes out perfect for me every time. Temp 80 for an hour.

Brian_Nelson_459831

I have this same issue...the same lack-of-setting issue that I have with the sous vide yogurt recipe. Not sure what's up? Do they have different milk in the West than we do here on the East Coast, I'm wondering?