We love crème brulée.
So much so, Jack once ate eight in one sitting...
Thankfully Joule makes cooking the French pud so easy we can knock one up whenever we like! If you haven't heard of Joule, it's a super slick, small and powerful sous vide that makes cooking amazing food easy. Joule is already massive in the US for this reason.
For this recipe you'll need to use Kilner jars instead of ramekins, but we think they look great.
Joule works using an app on your phone, or iPad, with loads of built in recipes and settings so it's super easy and fun to use.
Check it out here.
- 200g fresh figs (quartered)
- 2 tbsp British honey
- 20ml water
- 50ml Cognac
For the crème
- 400ml double cream
- 60g sugar
- 7 egg yolks
- 30ml Cognac
- 1 tsp salt
- 4 tbsp caster sugar
- 4 x 250ml twist lid jars
- Chefs blowtorch
- Put the figs, honey, water and cognac in a small saucepan and heat through simmering for 10-15 minutes, until the figs are soft and the liquid has reduced by half.
- To make the custard whisk the egg yolks and sugar together until light and fluffy, add the cream, Cognac and salt and mix well until combined. Rest for 30 minutes.
- Place the figs in the bottom of the jars and pour over the remaining liquid. Carefully pour the custard over the figs, leaving about a centimetre from the top of the jar.
- Pre-heat Joule to 83C. Seal the jars to fingertip tight (twist shut with just the tip of your fingers, keeping it loose enough for air to escape but tight enough to keep water out).
- Carefully place the jars into the water (careful of displacement!) and cook for 1 hr. Once cooked, remove and allow to cool before refrigerating for a couple of hours.
- When ready to serve spoon on 1 tbsp sugar onto each crème brulée and blowtorch until the sugar melts and caramelises, but be careful not to let it burn! If you don’t have a blowtorch you can also do this under a very hot grill.