This simple recipe has four ingredients and makes the absolute best creme brulee.

Units Scale

1 Egg Yolk

1 tbsp White Sugar

1 tsp Vanilla Extract

3/8 cup Heavy Cream

Cook Mode Prevent your screen from going dark

Mix the egg yolk, sugar, and vanilla.

Add heavy cream and mix well.

Move to sous vide and cook for 1 hour @ 179 degrees.

Pour into ramekins and refrigerate, covered, for at least 4 hours.

Remove ramekins and pour a thin layer of sugar on top, approximately 1 tbsp.

Burn sugar with a kitchen torch until it turns dark brown/black.

Allow to cool for at least 30 seconds, then serve.

Be very careful when torching the sugar! Make sure you set the ramekins on a fireproof surface and exercise caution when handling the equipment.

It is possible to brulee the sugar using an oven broiler if you don’t have a kitchen torch, but it won’t work as well.