Sous Vide Crème Brûlée with Celsius°Cooking™ – English
Temperature controlled cooking
Ingredients
- Heavy Cream 480 ml
- Egg Yolks 6
- Vanilla Extract 1 tsp
- Granulated Sugar 115 g
- Kosher Salt 1 pinch
- Raw Sugar as needed
- Water 3000 ml
- 4oz (110 ml) Jars with Lids
- 8qt (8L) Pot
- Fine Mesh Strainer
- Large Bowl
- Pastry Torch
- Whisk
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