Sous Vide Crème Brûlée

Notes

Place egg yolks in a large bowl. Add sugar and beat combining slowly. Add salt and Vanilla extract and whisk more.

Add cream slowly and whisk it in.

Portion into 8 half-pint jars and close airtight lids on top. Tap jars softly until bubbles are mostly gone.
Make sure lids are snug but not too tight like jarring. Gently lower the gars into a Sous Vide and turn it on to 179°F or 82°C. Once to temperature, set a timer for 1 hour.

Pull out jars after 1 hour in at temperature and let sit for about 15 minutes. Transfer Jars to a fridge and let them sit overnight.

Right before serving, sprinkle sugar and use a blow torch to carmelize the top.