Sous Vide Lemon Pot de Crème
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Lemon Pot de Crème Recipe
This dessert is so silky smooth and refreshing - you’ll lick the jars clean!
- Finely grated zest of 4 lemons
- 3/4 cup (175 mL) fresh lemon juice
- 3/4 cup (175 mL) granulated sugar
- 3½ cups (875 mL) 35% cream
- 1/2 vanilla bean, seeds scraped and pod reserved
- 10 large egg yolks
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 175ºFSkim 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.
Details:Prep time: Cook time: Total time: Yield: 6 servings