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Sous Vide Dessert CRÈME BRÛLÉE | Classic French Desert

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The Best Sous Vide Dessert

Tiramisu Creme Brûlée

Tiramisu Creme Brûlée is really one of those ultimate dessert treats. It’s the perfection of combining tiramisu and creme brûlée into a totally decadent dessert– it is rich, has an unbelievably creamy custard which is spiked with Kahlua, espresso and vanilla and topped with a perfectly crackly sugar crust. Don’t blame me if if it becomes your family and friends favorite. This recipe needs to be refrigerated for several hours before serving so please factor that into your recipe planning!

Enter sous vide dessert prep. By cooking our custards in a sous vide bath, we will precisely dictate the temperature to which the custards are heated, thus eliminating the risk of a curdled dessert. We prepare our Tiramisu Crème Brûlée—much the same way you prepare Sous Vide Egg Bites, in little mason jars so the desserts emerge individually portioned, each in its own adorable vessel. Before serving, we’ll add a golden-brown layer of caramelized sugar using a blowtorch.

Sous Vide Tiramisu Creme Brulee

What is Tiramisu and Creme Brûlée

Tiramisu (from the Italian language, spelled tiramisù [ˌtiramiˈsu], meaning “pick me up” or “cheer me up”) is a coffee-flavoured Italian dessert. It is made of ladyfingers (savoiardi) dipped in coffee, layered with a whipped mixture of eggs, sugar, and mascarpone cheese, flavoured with cocoa. The recipe has been adapted into many varieties of cakes and other desserts.

sous vide dessert

Crème brûlée, also known as burnt cream or Trinity cream, is of course a French dessert consisting of a rich custard base topped with a texturally contrasting layer of hardened caramelized sugar. It is normally served slightly chilled; the heat from the caramelizing process tends to warm the custard producing a delicious cool center. The custard base is traditionally flavored with vanilla, but can have a variety of other flavorings.

creme brulee

Sous Vide Dessert Preparation

I use these Weck 1/5L mason jars for all of my sous vide jar projects.  I like them much better than larger mason jars for a number of reasons and I really think they’re worth the investment-not just for this dessert but for other Sous Vide Recipes as well. They’re available at The Fatty Crab on Amazon.  The lids won’t rust like traditional mason jars, there’s no guesswork on finding that perfect “finger-tip tight” seal with their snap enclosure, and they’re incredibly sturdy. I use them constantly and have yet to have one break, even when faced with thermal shock.

For all of my sous vide dessert recipes (and any baking recipes in general) I really recommend measuring your ingredients by weight. If you don’t have a food scale I have provided the measurements by volume as well.

sous vide tiramisu creme brulee

Sous Vide Dessert: Tiramisu Creme Brûlée

This recipe needs to be refrigerated for at least 4-5 hours before digging in! Please factor that into your recipe timing. But can be made a day or two in advance.

 Course Sous Vide Dessert
 Prep Time 20 minutes
 Cook Time 1 hour
 Total Time 1 hour 20 minutes
 Servings 6 jars


  • 160 g egg yolks (about 11 yolks)
  • 90 g granulated sugar (scant 1/2 cup)
  • 30 g Kahlua (2 tablespoons)
  • 1 tsp vanilla bean paste (or extract)
  • 3 g salt (1/2 teaspoon)
  • 2 tsp instant espresso powder
  • 1 tsp boiling water
  • 560 g heavy cream (2 1/3 cups)
  • 1/8 tsp almond extract
  • sugar, for brûlée-ing (Course sugar works best)


  1. Heat water bath to 175 degrees.

  2. In a large bowl, combine egg yolks, sugar and salt. Whisk briskly to combine.

  3. In a small mixing bowl, stir together the espresso powder and boiling water.

  4. Add Kahlua, the heavy cream, vanilla, espresso water mixture, and almond extract to the egg yolk mixture. Whisk briskly to combine.

  5. Scoop into jars. Allow to rest to get rid of bubbles or pop with a torch (very quickly you can run the torch over the surface to avoid cooking the egg mixture).

  6. Seal jars (I use clip top jars, if you use mason/ball jars then seal to fingertip tight) and place into water bath at 175 degrees for 1 hour.

  7. Remove jars from bath and allow to cool on counter for 20 minutes or so.

  8. Refrigerate a minimum of 4 hours. I usually do it overnight by prepping the day before.

  9. Brûlée immediately before serving.

    To Brûlée: Sprinkle on a layer of sugar over the surface of the custard. The more sugar you use, the more crunchy and caramelized your top layer will be.

    Set your blowtorch to a low-gas-release setting. Holding the torch in your dominant hand and the jar in the other, focus the flame on the custard while rotating the jar. Control the heat by moving the torch closer and farther from the custard—the distance should range from 10 to 24 inches.  It’s really not that hard to do.

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