Sous Vide Chamomile Crème Brulée with Infused Strawberries | Sous-Vide Magazine
Sous vide is a superior cooking method for Crème Brulée—the precise, constant temperature keeps the custardconsistent and even throughout.
Ingredients
- 9 large egg yolks
- ½ cup + 1 Tbsp sugar
- 1 tsp vanilla bean paste
- 3 cups heavy cream
- 2 Tbsp loose leaf chamomile tea
- ½ lb strawberries, trimmed and halved
- 2 tsp sugar
- 2 Tbsp Rosé wine
- ¾ cup sugar
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