Sous Vide Desserts: Crème Brûlée & Cheesecake
Custard-based desserts are usually the trickiest part of a home cook's repertoire — a few minutes too long in the oven and crème brûlée turns grainy or curdles instead of setting into something silky. A water bath removes that risk almost entirely, since the custard never gets hotter than the exact temperature you set. It's actually one of the more forgiving desserts to make once it's cooked this way.
Why Custard Desserts Work So Well Sous Vide
Custards set through a fairly narrow protein-coagulation range, similar to eggs — go a little too hot and the texture turns rubbery or separates. An oven's dry, uneven heat makes it easy to overshoot that window, especially with a water bath (bain-marie) that isn't perfectly even. A sous vide circulator solves that by holding the actual cooking temperature itself, rather than the oven's air temperature, steady within a fraction of a degree the entire time.
Dessert Temperature & Time Chart
| Dessert | Temperature | Time | Notes |
|---|---|---|---|
| Crème brûlée (in jars) | 179°F (82°C) | 1 hour | Chill after cooking, then torch the sugar top just before serving |
| Cheesecake (in jars) | 176°F (80°C) | 1–1.5 hours | No water bath leaks to worry about, since the jars are fully sealed |
| Poached pears or apples | 180°F (82°C) | 45 minutes–1 hour | Cook in a spiced syrup or wine for flavor that fully penetrates the fruit |
All three fall well within the EMBENLY Sous Vide's 50°F–194°F (10°C–90°C) range, and the ±0.3°C accuracy is exactly the kind of precision that keeps a custard from turning grainy.
Crème Brûlée, Step by Step
- Whisk egg yolks, sugar, cream, and vanilla until smooth, then strain to remove any lumps.
- Pour into small, sealable jars, leaving a little headspace, and seal the lids.
- Cook at 179°F (82°C) for 1 hour.
- Chill in the fridge for at least 2 hours before serving.
- Top with a thin layer of sugar and torch it right before serving for that classic crackable top.
Cheesecake in a Jar, Step by Step
- Blend cream cheese, sugar, eggs, and a splash of vanilla until completely smooth.
- Pour into small jars over a thin crushed-cookie base if you'd like a crust layer.
- Seal and cook at 176°F (80°C) for 1–1.5 hours.
- Chill fully before serving — at least a few hours, or overnight for the best texture.
Frequently Asked Questions
Why is sous vide considered more reliable for custards than baking them? An oven heats with air, which can overshoot the temperature a custard actually needs to set correctly. A water bath heats the custard itself directly and holds that exact temperature, so there's much less risk of it going from silky to grainy or curdled.
Do I need a torch for the crème brûlée topping? A kitchen torch gives the most even, classic result, but a broiler can work in a pinch if you watch it closely, since broilers heat less evenly than a torch.
Can I make the cheesecake without a crust? Yes — the crust is optional. Some jar-style cheesecakes skip it entirely and are served as a smooth, crustless custard.
How long do these desserts keep in the fridge? Sealed in their jars, crème brûlée and cheesecake typically keep well for 3–4 days refrigerated; just wait to torch or garnish until right before serving.
Can I use this method for other custard-based desserts? Yes — the same principle applies to other custards like pot de crème or flan, adjusting the temperature and time slightly depending on the recipe's ingredients.
Ready to try it? Shop the EMBENLY Classic Sous Vide or EMBENLY Pro WiFi Sous Vide → https://embenly.com
