Adapted from the Chefs Steps site.
NOTE: Do not put cold jars into preheated water. They will crack! I have done it! If the mixture in the jars is below room temperature, put the jars in the water bath before you heat then water.
Makes 6 servings.
- 160 g Egg yolk, about 10 – 11 yolks
- 90 g Sugar, granulated, plus more for dusting
- 1.5 g Salt
- 600 g Heavy cream
- 1 Tbsp. Vanilla Extract
- Place the egg yolks, sugar, and salt in a bowl and whisk until smooth.
- Stir in the whipping cream and vanilla.
- Let the mixture rest at least 30 minutes in the refrigerator to remove the bubbles. (I prepared the mixture the night before but see the note about cracked jars)
- Skim off any froth.
- Pour slowly into 4 oz wide-mouth canning jars to avoid introducing more air bubbles. Leave at least half an inch of space at the top of the jar for expansion.
- If you get air bubbles, you can burn them if with a touch or use the vacuum chamber to remove them.
- Seal the jars fingertip tight.
- Sous Vide at 176 degrees for 1 hour.
- Remove the jars and let them cool to the touch before transferring then to an ice bath.
- Remove the lid from the jar. If there is any liquid at the top, suck it up with a paper towel.
- A few minutes before serving, sprinkle 1/2 Tbsp. (about a 1/8 inch layer) of granulated sugar on the top of the custard.
- Torch on the lowest torch setting from several inches away until brown. You should be able to hold the jar in your hand and not burn your hand.
- Allow the sugar to set for five minutes. This will give it time to fully harden and reach its crunchy potential.