Here is a fun short of the Crème brûlée sous vide process, it is extremely simple, you do not have to heat up the cream. As long as you take the time to make sure that the sugar and egg yolks are at the right stage of mixing before you add the cream it will be fine with out additional cooking before you finish it with the immersion circulator which I set to 175, It never hit that temp, it was just under it for an hour and then they had to chill over night after a lil bit of time cooling on the counter so as to not warm up the fridge and spoil. Will share how the finished Crème brûlée came out but the one that I opened and checked seems perfect now that they have chilled over night. I am gonna have to re try this but only make six jars in the water at a time and see if they come out better, also I think maybe having the jars stacked is a bad idea. I think I heard that having jars stacked is bad.
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