{"id":679,"date":"2023-01-11T00:44:21","date_gmt":"2023-01-11T00:44:21","guid":{"rendered":"https:\/\/graywolfslair.com\/?p=679"},"modified":"2023-04-06T13:01:02","modified_gmt":"2023-04-06T13:01:02","slug":"18-1-1-aluminum-bead-creme-brulee-sous-vide","status":"publish","type":"post","link":"https:\/\/graywolfslair.com\/index.php\/18-0-the-vacuum-cooking-and-aluminum-bead-sous-vide-test-sled\/18-1-sous-vide-cooking-with-aluminum-beads\/18-1-1-aluminum-bead-creme-brulee-sous-vide\/","title":{"rendered":"18.1.1 Aluminum Bead Cr\u00e8me Brulee Sous Vide"},"content":{"rendered":"\n

Well, that was sure good and with benefits! <\/strong><\/p>\n\n\n\n

I was looking at recipes to try in my aluminum bead bath and Grayfox mentioned that Cr\u00e8me Brulee was one of her favorites, so how could I resist making a few brownie points.<\/p>\n\n\n\n

The recipe I used called for:<\/p>\n\n\n\n

2 Cups heavy cream<\/p>\n\n\n\n

\u00bc cup sugar plus 2 Tbsp<\/p>\n\n\n\n

Brown sugar to coat top<\/p>\n\n\n\n

4 large egg yolks<\/p>\n\n\n\n

1 tsp vanilla extract<\/p>\n\n\n\n

It called for whisking them together and cooking 30 Minutes at 82C\/180F.<\/p>\n\n\n\n

The recipe makes two pints, so I mixed up the components in a mixer, except for the brown sugar and split it evenly into four half pint wide mouth Ball jars.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

Creme Brulee <\/strong><\/p>\n\n\n\n

After preheating the beads, I spaced the jars evenly and then shoved them under the surface, before covering the pot with a towel and a thermometer to monitor temperature.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

Spaced<\/strong><\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

Buried<\/strong><\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

Cooking 30 minutes at 82C\/180F<\/strong><\/p>\n\n\n\n

I actually ran it twice to get it right.  The recipe calls for 4 large egg yolks and I used the eggs in the frig, which were medium, so it didn\u2019t thicken up in the refrigerator after cooking the first time. <\/p>\n\n\n\n

I added two more medium egg yolks and ran it again to see if I could save it, and it turned out perfect.<\/p>\n\n\n\n

After 30 minutes at 82C\/180F, I removed the jars and cooled them off in running water before placing them in the refrigerator to thicken up.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

Cooling before refrigerating<\/strong><\/p>\n\n\n\n

I checked them after three hours cooling in the refrigerator and they were perfect, so I sprinkled the surface with brown sugar and then caramelized it with a torch.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

Brown sugar sprinkled on top<\/strong><\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

Caramelized with a torch<\/strong><\/p>\n\n\n\n

Mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm…………………..<\/p>\n","protected":false},"excerpt":{"rendered":"

Well, that was sure good and with benefits!  I was looking at recipes to try in my aluminum bead bath and Grayfox mentioned that Cr\u00e8me […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[83],"tags":[],"class_list":["post-679","post","type-post","status-publish","format-standard","hentry","category-18-1-sous-vide-cooking-with-aluminum-beads"],"yoast_head":"\n18.1.1 Aluminum Bead Cr\u00e8me Brulee Sous Vide - GrayWolf's Lair<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/graywolfslair.com\/index.php\/18-0-the-vacuum-cooking-and-aluminum-bead-sous-vide-test-sled\/18-1-sous-vide-cooking-with-aluminum-beads\/18-1-1-aluminum-bead-creme-brulee-sous-vide\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"18.1.1 Aluminum Bead Cr\u00e8me Brulee Sous Vide - 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