Sous vide vanilla bean creme brulee custard topped with brown butter salted caramel sauce. Rich, decadent and no torch required!
In a light-bottomed pan over medium heat melt the butter. Stir frequently until it begins to brown, about 5 minutes. As soon as it begins to smell nutty and develop brown bits, remove from heat and set aside.
In a clean pan over medium heat, add the sugar and allow to cook, refraining from stirring, until caramelized and all sugar chunks are melted.
Stir in the brown butter and lower heat to low.
Slowly whisk in the heavy cream (it’ll bubble up) until the sauce is cohesive.
Cook over medium low heat, stirring constantly, until caramel is fully combined. Set aside.
Heat water bath to 176 degrees.
Combine yolks, sugar and salt. Whisk until fully combined.
Add heavy cream and vanilla bean paste and whisk until smooth.
Pour into jars, torch bubbles on top (optional), seal fingertip tight (or use Weck jars), and cook for 1 hour. (The jar size you use will determine your serving size. I used the small mason jars because this is so rich and those will net you about 5 servings.)
Remove from water bath and allow to sit at room temp for 20 minutes.
Refrigerate for at least 3 hours or until cold throughout and set.
Top with caramel and serve.
This recipe requires 3 hours minimum of chill time in the fridge prior to serving.