Using Weck Jars for Creme Brûlée

Christine_219887

I noted several folks recommended the Weck jars for the creme brûlée. What about the "finger tightening" the lid? The jars I found had clamps and rubber seals for the glass lids. What do you do in this case. Just clamp on the lid and sous vide?

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bkeene12

Yup, just clamp'em down and set them in there. I used my Wecks for both creme brûlée and the chicken liver paté recipe each time with good success. But note, I did see a bit of water on top of the brûlée- still delicious!

Alfonso_Armenta_213733

I know this is old, but I am curious about this. You skip the rubber seals altogether? Does this work well? I mean, does anything leak anywhere?

HammeredChef_DEFINITELY_does_NOT_work_at_22134

I'm a fan of the inexpensive Ball or Mason style jars...fill them put the lid on and screw the ring tight ...back off a 1/4 of a turn and you are good to go. They can even be totally submerged in a sous vide bath and won't leak..

Alfonso_Armenta_213733

Well, I did it with the Weck jars with the rubber seals and it worked perfectly. Only one leaked a tiny amount of water because the seal wasn't on properly.

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