Carrot Cake Creme Brûlée

Carlene Thomas RDN
Carlene Thomas RDN
November 17, 2021
This recipe uses the Anova Precision Oven’s sous vide mode and steam function to effortless infuse the flavors of carrot cake into cream before mixing it into a custard base and cooking to perfect creme brûlée texture, all without needing a water bath. Notes: This recipe makes three cups of filling, which you can use to make any size creme brûlée you desire. While the minimum chill time is four hours, I highly encourage you to chill overnight. The carrot cake flavor develops significantly and the texture improves with a longer rest. The prep time includes cooling time for the cream and chilling time for the custard.
Prep Time
Cook Time
Carrot Cake Creme Brûlée
4.5 (2)
2 cups plus 2 Tbsp
heavy cream
¼ cup
shredded carrots
¼ cup
2 oz
cream cheese
1 (1-inch) piece
fresh ginger, peeled and thinly sliced
cinnamon sticks
Freshly grated nutmeg
5 large
egg yolks
½ cup
sugar, plus more for brûléeing
1 tsp
vanilla extract
¼ tsp
kosher salt

1. Preheat the Oven

Sous Vide Mode: On
Steam: 100%
Temp: 190°F
Heat: Rear

2. Infuse Cream

Combine the heavy cream, carrots, raisins, cream cheese, ginger, cinnamon sticks, and a few grates of nutmeg in a 4-cup baking dish or other oven-safe container. Stir to combine. Place the probe in the cream mixture, ensuring it isn’t touching the bottom of the baking dish or piercing a piece of cream cheese.
Infuse Cream

3. Cook

Transfer to the oven, attach the probe, and cook until the probe reaches its target temperature, about 45 minutes.
Sous Vide Mode: On
Steam: 100%
Temp: 190°F
Heat: Rear
182°F Probe Target

4. Strain and Cool

Strain the cream through a fine-mesh strainer into a medium bowl. Discard solids. Let the cream cool to room temperature.
Strain and Cool

5. Adjust the Oven for the Custard

If you’d like, you can turn off the oven after removing the cream and then return to this stage after it has cooled.
Sous Vide Mode: On
Steam: 100%
Temp: 184°F
Heat: Rear

6. Make Custard Mixture

In a large bowl, whisk together the egg yolks, sugar, vanilla, and salt until smooth. Slowly whisk in the cooled infused cream.
Make Custard Mixture

7. Strain

To ensure no clumps have somehow formed in your future custard, strain one more time into another 4-cup baking dish.

8. Cook

Transfer to the oven and cook until thickened, 1 hour.
Sous Vide Mode: On
Steam: 100%
Temp: 184°F
Heat: Rear
01:00 Timer

9. Whisk, Portion, and Chill

Whisk the custard mixture until smooth. Portion between ramekins, cover, and refrigerate for at least 4 hours.
Whisk, Portion, and Chill

10. Top and Torch

Sprinkle an even layer of sugar on top of the chilled custards. Using a torch at an angle, move the flame over the sugar until it turns to an even caramel color. Don’t linger over any spot too long or the caramel will burn and become bitter. On the other hand, not caramelizing the sugar in any area for long enough will create a chewy top.
Top and Torch

11. Let Set and Serve

Let the creme brûlées cool for 2 minutes to let the top set. Serve immediately.
Let Set and Serve
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