Creme Brulee - Sous Vide (Edit)

Yield

Ingredients

• 5 egg yolks

• 1/3 cup sugar

• 2 cups heavy cream

• 1 pinch salt

• 1 tsp vanilla extract

Directions

• combine ingredients

• blend smooth

• add to jars

• cook at 178°F for 60 minutes

• chill in refrigerator for 2 hours