Crema pastelera al vacío

Ingredientes

• 5 eggs yolks (room temperature)
• 1/2 cup sugar
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon salt
• 2 cups heavy whipping cream

Preparación

1. 1

   Heat a sous vide water bath to 177°F (80.5°C).

2. 2

   Use a whisk to mix the egg yolks, sugar and salt together.

3. 3

   Stir in the cream until a uniform substance is formed. Add the vanilla and mix to combine.

4. 4

   Pour the mixture into 8-4 ounce canning jars and seal the lids "finger tight."

5. 5

   Place in the water bath (carefully) and cook for 1 1/2 hours.

6. 6

   Remove and let them cool in the counter for 15-20 minutes.

7. 7

   Chill for at least 3 hours and serve straight from the jars.