Carrot Cake Creme Brûlée

Carlene Thomas RDN
Carlene Thomas RDN
March 28, 2021
The flavor of carrot cake infused into cream, effortlessly turned into creme brûlée. This recipe uses the Anova Precision Oven’s sous vide mode and steam function to infuse flavors into the cream and also cook the custard base without the need for tempering eggs or a Bain Marie. 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 4 hours, I high my encourage you to chill overnight. The flavor develops significantly and the carrot cake flavor is more evident.
Serves
6
Prep Time
01:15
Cook Time
01:45
Carrot Cake Creme Brûlée
5 (1)
44
Ingredients
2.13 cups
Cold heavy cream
2
Cinnamon sticks
¼ cup
Raisins
2 oz
Cream cheese
¼ cup
Shredded carrots
Freshly grated nutmeg
1 Inch
Thinly sliced peeled ginger knob
5
Large egg yolks
½ cup
Sugar
¼ tsp
Kosher salt
1 tsp
High quality vanilla extract
Steps

1. Preheat oven

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

2. Infuse cream

Add heavy cream, carrots, cinnamon sticks, raisins, cream cheese, nutmeg, and ginger to an oven safe container. Stir to combine. Add probe (ensure it is not piercing a piece of cream cheese).
Infuse cream

3. Cook until probe hits temp

Sous Vide Mode: On
Steam: 100%
Temp: 190°F
Heat: Rear
182°F Probe Target

4. Strain cream

Once the cream has hit the probe temperature (about 40 minutes), strain cream, lightly pressing ingredients through a fine mesh sieve. Discard infusion ingredients. Set aside until cream cools to at least below 70 F although it’s best if the cream is chilled for an hour.
Strain cream

5. Preheat

Sous Vide Mode: On
Steam: 100%
Temp: 184°F
Heat: Rear

6. Whisk egg and sugar

In a large bowl, whisk egg yolks, sugar, vanilla, and salt together until combined.
Whisk egg and sugar

7. Slowly add cream

Slowly whisk in heavy cream. In this step we do not need to temper the egg as you would with a standard creme brûlée- however this is why it is important to ensure your infused cream has cooled to an appropriate temperature before proceeding. If you do not cook your cream, this will cause your custard to be grainy in the final product.
Slowly add cream

8. Sieve

To ensure no clumps have somehow formed in your future custard, strain one more time into an oven safe dish.
Sieve

9. Cook for an hour

Sous Vide Mode: On
Steam: 100%
Temp: 184°F
Heat: Rear
01:00 Timer

10. Whisk and portion

After an hour, custard will appear thicker. Use a whisk and whisk completely. Portion into desired creme brûlée ramekins. Chill for four hours (this is important- don’t rush it).
Whisk and portion

11. Top with sugar

Add an even layer of sugar to the top of your chilled custard.
Top with sugar

12. Torch

Using a torch at an angle, move the flame over the sugared top for a caramel colored coating. Don’t linger over any spot too long or the caramel will burn and become bitter. However, not caramelizing the sugar in any area for long enough will create a chewy, not shattering, top.
Torch

13. Cool and serve

Once complete, cool two minutes to allow top to set and serve immediately.
Cool and serve
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