Creme Brulee is a popular French dessert that everyone loves. It’s originally made by simmering cream, sugar, and eggs over a stove. Then it’s poured into ramekins, refrigerated, and finally torched with sugar on top to create a caramelized crust.

However, a new method has been introduced in the culinary world known as “Vacuum-cooked Creme Brulee,” which is rapidly gaining popularity. This modern technique is innovatively transforming the traditional way of making Creme Brulee. In this process, a vacuum sealing machine is used to precisely cook the mixture within a short span of time, giving the custard a smooth, and creamy texture, which makes it more irresistible.

The Vacuum Cooking process is achieved by placing the cream, sugar, and egg mixture into a vacuum-sealed bag, which is then placed in a water bath or sous vide machine. This allows the mixture to cook evenly, ensuring zero air pockets, and no curdling of the mixture. As a result, the Vacuum-cooked Creme Brulee has a silky smooth texture, and the consistency of the custard is more refined, rich, and robust in flavor.

A traditional brulee can take anywhere between 30-45 minutes to bake, whereas a Vacuum-cooked Creme Brulee typically takes only 25-30 minutes to cook, leaving the custard’s flavor intact and retaining all its nutrients.

While it may sound complicated, the procedure is entirely straightforward. Follow these steps, and you’ll have a luscious, smooth, and flavorful brulee.

Step 1: Preheat the water bath or sous vide machine up to 80°C.

Step 2: Whisk together the egg yolks and sugar until thick and creamy.

Step 3: Pour in the cream, vanilla extract, and salt, and whisk thoroughly to combine.

Step 4: Pour the mixture into a large vacuum-sealed bag. Be sure to get out any air pockets in the bag.

Step 5: Seal the bag and place it into the preheated water bath or sous vide machine.

Step 6: Cook it for approximately 25-30 minutes, depending on the size of the dish.

Step 7: Take the bag out of the water bath once done, and carefully spoon out the custard into ramekins.

The result is a velvety, soft, and creamy Creme Brulee, which is unlike anything you’ve ever tasted before. The best part about this method is that it gives you consistent results every time, which is essential for any restaurant or catering business.

Using this vacuum-cooking technique can provide an opportunity to experiment with unique flavors, as the vacuum-sealed bag traps the aromas and flavors of each ingredient, amplifying the taste which results in a more vibrant and vivid Creme Brulee.

In conclusion, the Vacuum-cooked Creme Brulee is an excellent option for those wanting to add a modern twist to a classic French dessert. Not only does it take less time to cook, but the smooth, velvety texture and concentrated flavors elevate it to a whole new level. Whether it be for a fancy dinner party or a family gathering, a vacuum-cooked Creme Brulee will surely impress your guests and leave a lasting impression.

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