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Sous Vide Boozy Tuxedo Creme Brulee

Sous Vide Spiked Tuxedo Creme Brulee

Rich chocolate ganache spiked with Kahlua meets silky smooth kalua-infused custard with the classic glassy sugar crust.

Course Dessert
Keyword Creme Brulee, Desssert, sous vide
Prep Time 30 minutes
Cook Time 1 hour
Resting Time 4 hours
Total Time 5 hours 30 minutes
Servings 5 people

Ingredients

For the chocolate ganache

  • 80 grams heavy cream ⅓ cup
  • 85 grams semisweet chocolate 3 ounces, chopped or chips
  • 20 grams Kahlua 1 tablespoon, optional

For the custard

  • 300 grams heavy cream heaping 1 cup
  • 45 grams granulated sugar 3 tablespoons
  • ¼ tsp salt
  • ½ tsp vanilla bean paste or vanilla extract
  • 6 large egg yolks about 90 grams
  • 20 grams Kahlua 1 tablespoon, optional

For serving

  • granulated sugar for torching
  • chocolate dipped strawberries optional but recommended!

Instructions

For the ganache

  1. Heat cream in the microwave or in a saucepan until piping hot.

  2. Add in the chocolate and Kahlua and allow to sit for a minue or so.

  3. Stir until the mixture comes together into a smooth ganache.

  4. If necessary, heat for 30 seconds at a time additionally to get to fully melt.

  5. Set aside.

For the custard

  1. Preheat water bath to 176º.

  2. Combine all custard ingredients with a food processor or stick blender. Blend until fully homogenous.

  3. Cover the bottom of your jars with the prepared ganache mixture, about 30 grams per jar.

  4. Gently pour the custard mixture on top of the ganache, about 85 grams per jar.

  5. Bang the jars on the counter repeatedly or use a small torch to pop as many surface bubbles as you can.

  6. Seal the jars and cook at 176º for one hour.

  7. Remove jars from water bath and allow to rest on counter for 20 minutes.

  8. Refrigerate until cooled (about four hours) or ready to serve.

  9. Right before serving, sprinkle tops with granulated sugar and torch until bruleed.

Recipe Notes

This recipe makes approximately 440 grams of the custard mixture. Depending on how much ganache you use and the size of your jars serving size will vary but it made exactly five jars for me.