- 6 large egg yolks
- ½ cup granulated sugar plus 2 tablespoons
- 1 vanilla bean, split and seeds scraped
- 1 ½ cups heavy cream
- ¼ teaspoon almond extract
In a bowl, whisk together the egg yolks, ½ cup granulated sugar, and vanilla seeds (reserve the pod for another use) until smooth and slightly pale yellow. Whisk in the cream and almond extract. Divide the mixture evenly between 6-4oz jars with tightly fitting lids.
Assemble the sous vide machine according to manufacturer’s directions and preheat the water bath to 82 degrees C.
Transfer the jars to the water bath and cook for 1 hour. Carefully, remove the jars from the bath and let stand at room temperature for 30 minutes. Remove the lids, to prevent any condensation from dripping onto the tops of the crème brulée. Transfer the jars to the refrigerator, replace the lids and chill for at least 3 hours. The custards can be refrigerated for up to 5 days before serving.
When you are ready to serve, sprinkle the remaining sugar over the top of the custards and brulée the tops using a blowtorch. Gently move the flame back and forth over the sugar until it has melted and begins to caramelize.