The Crème Brûlée Bar Recipe

Infuse cream

Combine heavy cream and whole milk in a medium saucepan. Split the vanilla bean lengthwise and scrape seeds into the cream; add the pod as well (or add vanilla paste at the end). Warm over medium heat just until steam rises and small bubbles form at the edge — do not boil. Remove from heat, cover, and let steep 15 minutes to infuse flavor.

Mix yolks and sugar

While the cream steeps, whisk the large egg yolks with 1/2 cup granulated sugar and 1/4 tsp fine sea salt in a medium bowl until the mixture is pale and slightly thickened (about 1–2 minutes).

Temper yolks

Remove the vanilla pod from the cream. Slowly pour about 1/3 of the warm cream into the yolk mixture in a thin stream while whisking constantly (tempering) to raise the yolks' temperature without scrambling. Continue adding the remaining cream slowly while whisking until fully combined.

Strain and finish

Pass the custard through a fine-mesh sieve into a clean bowl to remove any cooked bits and vanilla pod remnants. If using vanilla paste instead of a bean, stir it in now.

Divide the strained custard evenly among six 4 oz mason jars (about 3/4 full). Leave 1/4 inch headspace. For each jar, stir in your chosen flavoring while the custard is still slightly warm so it blends smoothly: add 2 tbs espresso for coffee crème brûlée, 2 oz chopped melted dark chocolate (stir until smooth) or 1 tbs cocoa for chocolate, 1/2 cup pureed strawberries divided among jars for strawberry (strain to remove seeds), 1 tbs lemon zest per 2–3 jars for lemon, or 1 tbs bourbon per 6 jars for a boozy note. Taste one jar's custard to confirm flavor and adjust lightly if needed (up to ±10% of flavor amounts).

Wipe rims clean, place lids loosely on jars (do not fully tighten) to allow air exchange during sous vide. Optionally cover jars with foil to prevent condensation dripping in during the bath.

Preheat the sous vide water bath to 176°F (80°C).

Place the jars upright in a large vacuum bag or use a deep pot where jars can stand without touching each other. If using a zip-top bag, partially zip it leaving an opening and use the water displacement method to remove air, then seal. Alternatively, nest jars so they are supported and won’t float.

Lower jars into the water bath, ensuring water level covers jars by at least 1–2 inches but not over the lids (lids loose helps equalize). Cook for 60 minutes. The custard should be set at the edges and gently wobbly in the center.

When the cook is complete, remove jars and allow to cool at room temperature for 20–30 minutes. Tighten lids and refrigerate for at least 4 hours, preferably overnight, to fully set and chill.

When ready to serve, remove jars from the refrigerator and wipe any condensation from the custard surface with a paper towel.

Sprinkle an even, thin layer of granulated sugar (about 1/2 tbsp per jar) over each custard surface. For a slightly more textured crust, use a mix of granulated and demerara sugar (1:1). Shake or gently tap to level the sugar to cover completely.

Use a kitchen torch to melt and caramelize the sugar: hold the torch 2–3 inches from the surface and move in a steady circular motion until the sugar liquefies and then browns to an amber color. Avoid flaming the sugar too long in one spot to prevent burning. Allow the caramel to cool and harden for 1–2 minutes.

Serve immediately for the best contrast of crisp top and creamy custard. Leftover caramelized jars can be stored refrigerated for up to 24 hours, but the top will lose crispness over time.