Sous Vide Chamomile Crème Bruléewith Infused Strawberries

For Crème Brulée::

1. In a large bowl, whisk egg yolks, sugar and vanilla paste.
2. Mix in cream, vanilla and tea until well combined. Transfer to two small sous vide pouches. Before sealing, chill liquid by submerging pouches in ice water for at least 20 minutes.
3. Cook in Built-In Sous Vide bath for 1 hour, agitating pouches about halfway through for even cooking.
4. Place six (4-6-oz) crème brulée molds tray. While still hot, pass custard through a fine meshed sieve with a spatula and then divide evenly into the prepared vessels.
5. Before transferring to refrigerator, covered lightly with plastic wrap for 6 hours, or overnight to set.

For Berries:

1. Toss ingredients in a bowl to combine.
2. Transfer to sous-vide pouch and seal in a heat-proof zip bag. Cook in sous vide bath for 30 minutes.
3. Immediately transfer to an ice bath to chill.

To Serve:

Sprinkle evenly approximately 2 Tbsp sugar over top of each set and chilled crème brulée a thin layer. Using a torch, melt the sugar and form a crispy top. Allow to sit at least 3 minutes before serving along with the infused strawberries.

Developed for Signature Kitchen Suite by Chef Bruno Bertin, the Cuisine Solutions Culinary team, and CREA. Featured in Sous-Vide magazine Fall/Winter 2019.