Making

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 175ºF .

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.