This dessert is so silky smooth and refreshing - you'll lick the jars clean!
|Fresh lemon juice||3/4 Cup (12 tbs)|
|Sugar||3/4 Cup (12 tbs)|
|35% cream||3 1/2 Cup (56 tbs)|
|Vanilla bean||1/2 (seeds scraped and pod reserved)|
|Egg yolks||10 Large|
In a saucepan, combine the lemon zest, juice, and 1/4 cup of the sugar. Simmer until reduced to 1/2 cup set aside to cool slightly.
In another saucepan, combine the cream, 1/4 cup of the sugar, the vanilla seeds and pod, and bring to just below boiling.
In a medium bowl, beat the egg yolks with the remaining 1/4 cup sugar until smooth.
Slowly whisk the hot cream into the yolks stir in the lemon syrup and strain through a fine sieve. Allow to rest for 20 minutes so the bubbles will dissipate.
Pre-heat your sous-vide bath to 175F .
Skim any foam from the surface and divide the mixture among 6 sealable Mason jars.
Cook sous vide for 1 hour.
***You are only 'sealing' this so you can cook them submerged in the sous-vide water - these are not 'sealed' in the sense that are shelf stable, or storable for more than a few days in the fridge.
Tip: You're using a whisk…. but don't whisk the mixture, you don't want to
incorporate too much air.