- Dessert
- Eggs
- French
- Make-ahead
- Sous vide cooker
- Stovetop
- Oven
- Adventurous
Good for, as AI judged the whole recipe.
Ingredients
- 2 cups
heavy cream
- 1
vanilla bean, split lengthwise, seeds scraped
- 6
egg yolks
- 1/2 cup
granulated sugar
- 1/8 tsp
fine salt
- 6 tsp
granulated sugar, for the tops
- Vegetarian
- Gluten-free
Contains milk (heavy cream) and eggs (egg yolks).
Worked out from the ingredients.
Steps
- Step 1
Fill a large pot or container with water, set the sous vide cooker in it and heat the water to 176°F.
15 min, hands-off · 176°F
- Step 2
Meanwhile, put the cream in a small saucepan. Scrape the seeds from the split vanilla bean into the cream and drop in the pod too. Warm over medium heat just until steaming and small bubbles show at the edge, then take it off the heat and let it sit for 10 minutes. Fish out the pod.
15 min
- 2 cups heavy cream
- 1 vanilla bean
- Step 3
In a bowl, whisk the egg yolks, 1/2 cup sugar and the salt until smooth and pale, about 1 minute.
2 min
- 6 egg yolks
- 1/2 cup granulated sugar
- 1/8 tsp fine salt
- Step 4
Pour the warm cream into the yolks in a thin stream while whisking constantly, so the eggs don't scramble. Pour the custard through a fine mesh strainer into a measuring cup with a spout. Skim off any foam on top.
5 min
- Step 5
Divide the custard among six 4 oz canning jars, leaving about 1/2 inch of space at the top. Set the lids on and close them just fingertip tight, so air can escape.
5 min
- Step 6
Lower the jars into the 176°F water, standing upright, with the water coming up over the custard line. Cook for 1 hour.
1 hr, hands-off · 176°F
- Step 7
Lift the jars out with tongs and let them cool on a towel for 20 minutes, then refrigerate at least 4 hours or overnight. They should be set with a slight wobble in the center.
4 hr, hands-off
- Step 8
Just before serving, uncover the jars and blot any moisture off the surface with a paper towel. Sprinkle 1 teaspoon sugar evenly over each custard, tilting the jar to spread it in a thin, even layer.
5 min
- 6 tsp granulated sugar, for the tops
- Step 9
Torch the sugar, keeping the flame moving in small circles, until it melts and turns deep amber. No torch: set the jars on a baking sheet surrounded by ice, and broil 3 inches from the element for 2–4 minutes, watching the whole time, until the sugar bubbles and browns. Let the tops harden for 2 minutes before serving.
5 min
Where it’s from
Written by AI from an idea
Version 1, saved Oct 5, 2026