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Lightly grease six 8-ounce wide mouth mason jars; set aside.
Add egg yolks and eggs to 4-cup mixing cup. Lightly whisk in 2/3 cup of sugar and vanilla extract. Heat half and half and milk in microwave for 2 minutes, or until hot. Whisk in about 1/4 cup of hot liquid to egg mixture to temper the eggs. Lightly whisk in remaining half and half and milk, making sure to minimize the creation of air bubbles. Allow to sit for at least 30 minutes.
Add 3/4 cup sugar and 3 tablespoons water to a small saucepan. Heat over medium heat without stirring until sugar melts and liquid is clear, about 5 minutes. Cover pan with tight fitting lid; increase heat to medium high and cook syrup without stirring until syrup is colored, about 6 minutes. Watch closely because this step occurs pretty quickly.Carefully divide syrup among six prepared jars, swirling jars to evenly distribute syrup. Allow to cool for 15 minutes.
Heat sous vide water bath to 176° F.
Divide custard mixture among six jars with caramel using a wire strainer.
Top jars with two-piece lids; only tighten finger-tight. If you tighten the tops too much, the pressure buildup inside the jars cannot escape, and the jars may shatter.
When sous vide water bath has reached 176° F, carefully add jars; cook crème caramel for 1 hour and 30 minutes.
Remove from water bath to wire cooling rack. Remove the lids; wipe excess condensation with paper towel. Allow to cool.
Return lids and refrigerate.
When ready to serve, run a thin knife around the inside of the jars to loosen the crème caramel. Transfer to a serving plate. If desired, add fresh fruit. Serve.
Yield: 6 Sous Vide Crème Caramel desserts.