creme-brulee

🥘 Ingredients

• eggs 160 g
• vanilla bean 1 g
• sugar 90 g
• salt 3 g
• heavy cream 600 g

1. 1

   Whisk yolks of eggs , vanilla bean , sugar , salt , and heavy cream until sugar is dissolved Strain through a tamis, and let rest for 30 minutes Pour into containers. Cook sous vide at 84°C for 60 minutes Let come to room temperature Cool overnight in refrigerator