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Citrus Creme Brûlée
This elegant dessert has just become fool-proof and our make-ahead party favorite!. We
used 2 (5-oz.) mason jars for perfect individual servings. Citrus Creme keeps covered in
the refrigerator for up to 5 days! Add a generous sprinkle of sugar on top. Dazzle your
guests as you bring out your blow torch for the crispy sugar crunch.
Serves 2
• 4 large egg yolks
• 1-1/4 cup heavy cream
• 1/4 cup granulated sugar
• salt, pinch
• 1 tablespoon lemon zest
• 1/4 teaspoon vanilla extract
• 1/4 teaspoon orange extract
• fresh berries, for garnish
1. Add all ingredients, except fresh berries, into a medium mixing bowl. Whisk well until
pale yellow in color. Strain to eliminate any foam. Pour into 2 (5 oz.) mason jars.
IMPORTANT: Do not tighten lids completely to allow air to escape and prevent jars
from cracking.
2. Following the directions outlined in the instruction manual, assemble and program
the CRUX Sous Vide Professional Style Cooker: 176°F for 1 hour.
3. When the ready signal sounds, place both filled jars into the bath.
4. When the TIME counts down to 00:00, at the 2 beep signal, using tongs, carefully
remove each jar from the water and dry with a towel. Cool before refrigerating for a
minimum of 4 hours.
NOTE: Custard will keep covered in the refrigerator for up to 5 days.
5. Before serving, sprinkle 1 teaspoon granulated sugar on the top of each custard.
Caramelize sugar using a blow torch or place under a carefully-watched preheated
broiler for 1 to 2 minutes.
6. Garnish with fresh berries.
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