Creme Brulee Sous Vide Fail (foamy with bubbles after cooked) sousvide

Hello. I followed the recipe from ChefSteps exactly and yet the composition came out foamy with bubbles as you can see here. One more here.

• I whisked the composition until it was smooth.
• I didn't heat the cream (it says it's ok this way too).
• I slowly poured the cream into the mixture.
• I strained it and allowed to rest about 30 minutes.
• I skimmed the bubbles before I put it to sous vide.
• I poured it slowly into jars.
• Flashed the bubbles from the top of the jar with a blowtorch very quickly.
• Closed the jars “fingertip tight” (bubbles came out when dropped it in water to sous vide)
• Cooked for 1 hour at 80*.
• When I took them out they already looked like in the picture.
• Anyways I cooled them at room temperature.
• Transfered them to an ice bath and then to refrigerator.

It seems that I did everything as I should and yet you can see the result in the picture. Any ideas what went wrong?

Submitted October 21, 2017 at 04:13PM by jesuispoisson http://ift.tt/2yYcF0h sousvide