Check out the video below
Sous vide is a great way to make creme brulee, just watch out on how tight you tighten the lids (the video at 2:50 will explain why).
This recipe turned out great.
Sansair Sous Vide: https://amzn.to/2WgxUlN
Sous Vide Balls: https://amzn.to/2U8juav
Sous Vide Container: https://amzn.to/2HORceF
Ingredients
2 cups heavy whipping cream
4 large egg yolks
1/4 cup granulated sugar (vanilla sugar if you have it – see video)
1/2 teaspoon baking vanilla (or pure vanilla extract)
Directions
Set sous vide to 195F/90.5C
Add egg yolks to medium bowl
Add sugar
Add vanilla
Whisk mixture until well combined
Add cream to medium saucepan over medium heat
Continue whisking until it comes to a simmer (do not let heavy boil)
Turn off heat
Add a little of the hot cream to the egg mixture a little at a time so as to temper the eggs (add too much and you will get scrambled eggs).
And continue adding until all creme is with the egg mixture.
Pour mixture into mason jars (pour of fine mesh sieve or strainer to help keep down bubbles in the jars).
Put lids on the jars, just finger tight (tight enough to keep water out, but loose enough to let air out, otherwise the jars might explode.)
Put jars in sous vide bath for 1 hour.
Remove from bath and put in refrigerator until completely chill.
Take out of refrigerator and remove lids, put some sugar in raw in the jars and use a kitchen torch to brulee (see video for details and cautions).
Serve and enjoy the goodness!
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