Ingredients

• 160 g Egg yolks, about 11 yolks
• 90 g Sugar, granulated, plus more for dusting
• 3 g Salt
• 600 g Heavy cream

Instructions

Step 1

1. Heat sous vide to 176F
2. Combine yolks, sugar, and salt. Whisk until smooth.
3. Slowly pour cream into egg mixture.
4. Strain the mixture, then allow to rest for 20-30 minutes so that bubbles have time to rise to the top and dissipate.
5. Skim away any remaining bubbles.
6. Cast 150 g of mixture into each jar, pouring in a slow, low, steady stream
7. Pouring too quickly or from too high above the jar will cause bubbles to form on the surface of the custard.
8. Place the lid on the jar
9. Twist the lid until fingertip tight, meaning just barely closed and still possible to open with your fingertips.
10. To close the jars fingertip tight, place the lid on top of the jar, then twist the band to tighten using just your fingertips
11. When you begin to feel resistance, twist once in the opposite direction, then once more in the original direction to tighten.
12. Closing the jars until fingertip tight means that air will be able to escape from the jars when you submerge them in water
13. If you close them too tightly, the trapped air will press against the glass and could crack or break your jars.
14. Place jars carefully into the sous vide water bath and cook for one hour.

Step 2

1. Cool; transfer to ice bath
2. Remove jars from the bath and rest at room temperature.
3. Prepare an ice bath
4. Once jars are cool to the touch, transfer to ice bath to chill.
5. When the jars are good and cold, go ahead and tighten the lids
6. They will last up to a week, sealed, in the refrigerator.