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Brown Butter Salted Caramel Creme Brulee

Sous Vide Brown Butter Salted Caramel Creme Brulee

Sous vide vanilla bean creme brulee custard topped with brown butter salted caramel sauce. Rich, decadent and no torch required!

Course Dessert
Cuisine French, Sous Vide
Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Setting Time 3 hours
Total Time 4 hours 40 minutes
Servings 5 (6.8 oz) jars

Ingredients

For the brown butter salted caramel sauce:

  • 6 tbsp salted butter
  • 1 cup granulated sugar
  • 2/3 cup heavy cream

For the creme brûlée:

  • 160 g egg yolks (about 11 yolks)
  • 90 g granulated sugar (scant 1/2 cup)
  • 3 g salt (1/2 teaspoon)
  • 600 g heavy cream (2 1/2 cups)
  • 4 g vanilla bean paste (extract can be subbed, equal parts) (1 teaspoon)

Instructions

For the brown butter salted caramel sauce:

  1. 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. 

  2. 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. 

  3. Stir in the brown butter and lower heat to low. 

  4. Slowly whisk in the heavy cream (it’ll bubble up) until the sauce is cohesive.

  5. Cook over medium low heat, stirring constantly, until caramel is fully combined. Set aside.

For the creme brûlée:

  1. Heat water bath to 176 degrees.

  2. Combine yolks, sugar and salt. Whisk until fully combined. 

  3. Add heavy cream and vanilla bean paste and whisk until smooth. 

  4. 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.)

  5. Remove from water bath and allow to sit at room temp for 20 minutes. 

  6. Refrigerate for at least 3 hours or until cold throughout and set.

  7. Top with caramel and serve.

Recipe Notes

This recipe requires 3 hours minimum of chill time in the fridge prior to serving.