Sous Vide Chocolate Espresso Crème Brûlée

From the kitchen of Aubergine Private Dining Club

Makes 10 portions

Tools

Sous Vide Cooker

10 x 4oz Mason Jars and Lids

Blow Torch

Ingredients

610 grams Heavy Cream

165 grams Egg Yolk

80 grams sugar

40 grams whole coffee beans-coarsely ground

150 grams high quality milk chocolate

Recipe

Start a sous vide water bath at 80 C.

Put the 400g of the cream and espresso in a medium saucepan and heat to a simmer over medium heat. When the cream is aromatic and brown in color filter the cream through a sieve into another saucepan and add the chocolate. Mix the chocolate into the cream until fully integrated then pour the chocolate cream into a mixing bowl with the remaining 200g of cream. Combine the eggs and sugar with the cream and whisk until all the sugar is dissolved and the mixture is fully integrated. Pour the mixture into the mason jars stopping ½ inch from the top. Put on the lids and tighten to finger tight. Place the jars in the sous vide water bath at 80 C for 1 hour. When done remove the jars from the water and place in the cooler on a level surface for 3 hours or until they set. Remove the lid, add a little sugar to the top of the crème brûlée and brûlée with a torch for a prefect crispy sugar crust.