Sous Vide Custard / Crème Brûlée Temperature Guide
Crème brûlée is custard with a caramelized sugar cap — and the custard itself is notoriously easy to scramble. Sous vide at 176°F sets it silky-smooth with zero risk of curdling, then you only need a torch for the crackling sugar top.
Our top pick
Anova Precision Cooker 3.0
A circulator with an on-device screen makes it easy to dial these exact temps without touching your phone — our top pick for precision cooking.
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Quick comparison
| Pick | Why we like it | |
|---|---|---|
| Anova Precision Cooker 3.0 | A circulator with an on-device screen makes it easy to dial these exact temps without touching your phone — our top pick for precision cooking. | View → |
| Instant-read meat thermometer | Use one to verify your water bath and spot-check the finish — a $15 probe removes all guesswork. | View → |
Anova Precision Cooker 3.0
Editor’s PickA circulator with an on-device screen makes it easy to dial these exact temps without touching your phone — our top pick for precision cooking.
- + On-device temperature control
- + 1100W heats fast
- + Recipe library for temps
- − Premium price
- − Some app features paywalled
Free shipping on eligible items
Use one to verify your water bath and spot-check the finish — a $15 probe removes all guesswork.
- + Verifies actual temperature
- + Cheap insurance
- − Not needed if your circulator is accurate
Free shipping on eligible items
Buying advice
Pour custard into shallow jars or ramekins that fit your bath, cap loosely, cook at 176°F for 60-75 minutes (shallow dishes set faster, 45-60). Chill 4+ hours. Before serving, sprinkle a thin, even layer of sugar over the top and torch until deeply amber — or broil briefly if you don't have a torch. The contrast of warm crackling sugar and cold silky custard is the whole experience.
FAQ
What temperature for crème brûlée?
176°F for 45-75 minutes depending on dish depth — set but silky, never curdled.
Why did my custard curdle?
Heat above 185°F or uneven heat scrambles the eggs. The precise 176°F bath eliminates that risk.
Torch or broiler?
Torch gives the most control; broiler works but watch it closely — sugar burns fast.
Ready to cook perfectly?
Our top pick for this guide — check today’s price and clip any on-page coupon on Amazon:
Anova Precision Cooker 3.0
A circulator with an on-device screen makes it easy to dial these exact temps without touching your phone — our top pick for precision cooking.
As an Amazon Associate we earn from qualifying purchases.
Want exact temps and times? Use our free sous vide calculators.