Wowza, here is a recipe that I worked the kinks out of that turned out especially good, receiving accolades from all testers, including a Cordon Bleu Chef, and is so easy that it is virtually foolproof:
Graywolf’s Simplified Crème Brulee with Candied Orange Peel
1 Sous Vide bath at 180F
1 Cooling pot
7 ¼ pint jars with lids
1 Crème Brule torch or equivalent
6 Large egg yolks
1 Pint heavy cream
¼ Cup sugar
1 Tsp vanilla extract
1 Tbl Brown sugar
2 ¼” Strips of candied orange peel or about (2) Tbl. See recipe below:
Separate yolks from eggs and place in blender. Add heavy cream, sugar and extract before blending until well mixed.
Pour into jars and seal.
Place in Sous Vide bath at 180F and cook for 30 minutes.
Remove jars from Sous Vide and place in pot of cold water to cool.
Refrigerate for 3 hours.
When ready to eat, sprinkle brown sugar on top and caramelize with torch.
Chop candied orange peel and arrange on top.
Candied Orange peel
2 Navel Orange peels
3 Cups water
3 Cups granulated sugar
1 Cup powdered sugar
Cut the orange peel in ¼ in strips, including the white part.
Place in pot with 3 cups of water and bring to a boil. Reduce heat to a simmer for 30 minutes.
Add the sugar and return to a simmer. Simmer for 30 minutes.
Pour off sugar water and drain well.
Place in zip lock bag with cup of powdered sugar and coat well.
Jar and keep in refrigerate until ready to use.