CRÈME BRÛLÉE

Sous vide for dessert! Yes. Custards are exactly the right thing to make with a sous vide circulator. No hot spots. No roasting pan of boiling water and risking a burn when you lower a ramekin of custard into that boiling hot water. The custard cooks evenly and the result is silky smooth. No torch? You can use your broiler.

2 cups heavy cream 5 large egg yolks

⅓ cup granulated sugar Pinch salt

1/2 vanilla bean 4 teaspoons turbinado or

Demerara sugar

Using a sous vide circulator, preheat water to 180 degrees.

In a medium bowl, whisk together cream, egg yolks, sugar and salt. Cut vanilla bean in half lengthwise. Use tip of paring knife to scrape out seeds. Add seeds and bean pods to custard and whisk until sugar dissolves. Strain mixture through a fine mesh strainer into a 4-cup liquid measuring cup, then divide between four 8-ounce wide-mouth canning jars. Gently tap jars on counter to remove any air bubbles, then seal. Do not overtighten lids but be sure lids are secure.

Using tongs, gently lower jars into water bath until fully submerged. Cover water bath and cook 60 minutes or up to 75 minutes. Use tongs to remove jars from water bath and cool on wire rack until room temperature, about 1 hour. Refrigerate until chilled, at least four hours.

When ready to serve, gently wipe condensation away from top of custards using paper towels. Sprinkle each custard with 1 teaspoon turbinado sugar. Tilt and tap each jar to distribute sugar evenly, then wipe rims of jars clean. Use a torch to caramelize sugar by sweeping flame about 2 inches above jar until sugar is bubbling and deep golden brown. Let sit five minutes to allow sugar crust to harden. Then serve. Serves: 4