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Thread Starter 

Hi Guys,

 

So basically I tried the creme brulee using the sous vide method(bain marie not submerged) what I couldnt figure out is do I need to wait for the core to get to 80c? I was following the chefsteps method, or should I have stoped after 1hr of cooking? I was constantly testing with a probe and at approx 1hr the creme was still at around 70c.