This is definitely the best Creme Caramel custard. Sous Vide allows for precise temperature control which makes the beyond silky smooth texture.
Yield: 6 desserts
Ingredients:
Custard:
500 mL 1 % Milk
3 Eggs
60 gSugar
½ tsp Vanilla Extract
½ Cup Maple Syrup
Caramel:
3/4 Cup Granulated Sugar
3 tbsp Water
Preparations:
Making the Caramel:
1. Make the Caramel. In a small saucepan, added sugar and water.
2. Heat the sugar mixture on medium heat until the sugar turns brown.
3. Quickly divided the caramel among 6 mason jars.
Making the Custard:
1. In a small bowl, heat milk in the microwave for 2 minutes.
2. Add sugar stir until sugar dissolve. Set aside.
3. Whisk egg in a medium mixing bowl.
4. Add milk mixture and Vanilla into egg. Stir until combine.
Finishing the Sous Vide Crème Caramel:
1. Heat sous vide water bath to 180F
2. Divide the custard among the 8 jars using a wire strainer.
3. Use a blow torch to removed the bubbles on the top of the custard.
4. Close the jar with the lids. Make sure the jars are not too tightly closed.
5. when the sous vide bath reached 180F. Carefully load the jars into the water bath. Set timer for 1 hr.
6. After 1 hr, remove the jars from the water bath.
7. Let the custard cool completely to room temperature.
8. Transfer the jars into he fridge and let them chill for at least 6 hrs.
9. Run a knife around the edge of the custard to unmould onto serving plates.
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