Sous Vide Blueberry and Saffron Creme Brulee
A very simple and fool-proof way to do a creme brulee. The use of canning jars makes a perfect solution to storing them in the refrigerator too.
Servings: 5 servings
Ingredients
- 2 Cups Heavy Cream
- 4 Pieces Egg Yolks
- 1/4 Cup Brown Sugar
- Fresh Blueberries
- Pinch Saffron Threads
Instructions
- Heat cream and saffron threads in a saucepan.
- Whisk egg yolks and sugar in a bowl.
- Temper the heated cream into the egg yolks.
- Strain the custard mix.
- Put blueberries into canning bottles.
- Pour custard into the jars.
- Put the lid on the jars.
- Cook at 176F for 1 hour.
- Allow to cool on the kitchen counter for 30 minutes to an hour.
- Refrigerate for 4 hours.
- Take out of the refrigerator. Sprinkle sugar on top and brulee with a torch.