The perfect blend of tiramisu and creme brûlée – rich, unbelievably creamy custard spiked with Kahlua, espresso and vanilla and topped with a perfectly crackly sugar crust. Don’t blame me if you get addicted! This recipe needs to be refrigerated for several hours before serving so please factor that into your recipe planning!
I use these jars for all of my sous vide jar projects. I like them much better than mason jars for a few reasons and I really think they’re worth the investment. They’re available at World Market as well as on Amazon. The lids won’t rust like mason jars, there’s no guesswork on finding that perfect “finger-tip tight” seal, and they’re incredibly sturdy. I use them constantly and have yet to have one break, even when faced with thermal shock.
For all of my dessert recipes (and any baking recipes in general) I really recommend measuring your ingredients by weight. The scale I use and recommend can be found here. Well worth the $14 investment, I’ve had this one for 3 years and use it almost daily. If you don’t have a scale I have provided the measurements by volume as well.
Sous Vide Tiramisu Creme Brûlée
This recipe needs to be refrigerated for at least 4 hours before eating! Please factor that into your recipe timing.
- 160 g egg yolks (about 11 yolks)
- 90 g granulated sugar (scant 1/2 cup)
- 3 g salt (1/2 teaspoon)
- 2 tsp instant espresso powder
- 1 tsp boiling water
- 30 g Kahlua (2 tablespoons)
- 560 g heavy cream (2 1/3 cups)
- 1 tsp vanilla bean paste (or extract)
- 1/8 tsp almond extract
- sugar, for brûlée-ing
Heat water bath to 176 degrees.
In a large bowl, combine egg yolks, sugar and salt. Whisk to combine.
In a small bowl, stir together the espresso powder and boiling water.
Add Kahlua, heavy cream, espresso water mixture, vanilla and almond extract to the egg yolk mixture. Whisk to combine.
Ladle into jars. Allow to rest to get rid of bubbles or pop with a torch (very quickly run torch over surface to avoid cooking the egg mixture).
Seal jars (I use clip top jars, if you use mason/ball jars then seal to fingertip tight) and place into water bath at 176 degrees for 1 hour.
Remove jars from bath and allow to cool on counter for 20 minutes.
Refrigerate a minimum of 4 hours (I usually refrigerate them overnight).
Brûlée immediately before serving.