Cooking this Lemon Pot de Crème recipe by Sous Vide results in a dessert recipe so silky smooth and refreshing - you'll lick the jars clean! Pot de Creme is a dessert that's a cross between a custard recipe and a pudding recipe.

Ingredients:
Finely grated zest of 4 lemons
3/4 cup (175 mL) fresh lemon juice
3/4 cup (175 mL) sugar
3½ cups (875 mL) 35% cream
1/2 vanilla bean, seeds scraped and pod reserved
10 large egg yolks

Our Chocolate Pot de Creme recipe: https://youtu.be/3udsPg7f3gk
Our Vanilla Pot de Creme recipe: https://youtu.be/MVjb5Gl_YEM

Method:
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.


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