Vanilla creme brulee

4 servings

In large bowl whisk together

6 large egg yolks
1/2 cup granulated sugar
1 vanilla pod, split lengthwise, seeds extracted
1/4 tsp kosher salt

Then whisk in

1 1/2 cups heavy cream
vanilla pod (or 2+ tbs vanilla)

Put in sous vide machine for 1 hour at 181 F (83 C)

Put in ramekins by cutting corner off bag, put in refrigerator for at least three hours. Before serving sprinkle with coarse sugar and melt with blowtorch.

Notes:

I added an extra yolk and it turned out looking like scrambled eggs though there was a small leak in the bag too so hard to say exactly what went wrong

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