Sous Vide Combi Oven Vacuum Sealers Accessories Recipes

Carrot Cake Creme Brûlée

Name: Carrot Cake Creme Brûlée
Prep time: 255 min
Cook time: 105 min
Total time: 360 min
Ingredients: 2 cups plus 2 Tbsp of heavy cream; 0.25 cup of shredded carrots; 0.25 cup of raisins; 2 oz of cream cheese; 1 (1-inch) piece of fresh ginger, peeled and thinly sliced; 2 of cinnamon sticks; 0 of Freshly grated nutmeg; 5 large of egg yolks; 0.5 cup of sugar, plus more for brûléeing; 1 tsp of vanilla extract; 0.25 tsp of kosher salt

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.

Serves

Prep Time

04:15

Cook Time

01:45

4.5 (2)

384

Ingredients

2 cups plus 2 Tbsp

heavy cream

¼ cup

shredded carrots

¼ cup

raisins

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

Steps

1. Preheat the Oven

Rack

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.

3. Cook

Rack

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.

5. Adjust the Oven for the Custard

Rack

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.

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

Rack

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.

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.

11. Let Set and Serve

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