Creme brulee with a Thanksgiving twist. Use a sous vide for perfect results every time. Tap the tops to crack the hardened sugar.
Ingredients
- egg yolks: 6 piece
- white sugar: 0.33333 cup
- pinch salt: 1 piece
- heavy whipping cream: 2 cups
- pumpkin pie spice: 1 Tbsp
- vanilla extract: 1 tsp
- white sugar: 0.25 cup
Metric Conversion
Stages of cooking
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Beat egg yolks in a large bowl; mix in 1/3 cup sugar and salt.
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Combine heavy cream, pumpkin pie spice, and vanilla extract in a pot over low heat. Cook, stirring occasionally, until the temperature of the liquid reaches 158 degrees F (70 degrees C), 2 to 4 minutes; do not overheat.
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Pour hot cream mixture slowly into the beaten egg yolks. Pour cream-egg mixture slowly through a sieve into a separate bowl. Let settle until froth is reduced, about 20 minutes.
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Transfer the cream-egg mixture into 4 Mason jars. Flash the tops of the cream with a kitchen torch to remove any bubbles. Place lids on jars and finger tighten. Immerse jars in a water bath with a sous vide cooker set to 176 degrees F (80 degrees C); cook for 1 hour.
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Remove jars and let cool until safe to handle, at least 15 minutes. Prepare a large bowl with ice and water.
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Place jars in the ice bath until completely cool, at least 20 minutes. Remove lids and sprinkle 1 tablespoon sugar over the surface of each creme brulee. Torch the tops slowly using low gas at a moderate distance from the jars until sugar caramelizes, a few seconds each. Let stand until surfaces harden, about 5 minutes.
