- 250ml cream
- 250ml milk
- 9 egg yolks
- 140g sugar
- 1 vanilla pod
- Pour the cream, milk, egg yolks and sugar into a bowl. Slice the vanilla pod in half lengthways and scrape the seeds out cleanly. Stir all the ingredients well until you have a uniform mixture.
- Pour the mixture into a SousVide bag and vacuum seal it.
- Place the bag on shelf level 3, then cook on the SousVide setting at 85˚C for 20 minutes.
The sauce can be served either hot or cold – simply pour a spoonful or two over your chosen dessert.
Like coffee and chocolate, vanilla varieties can be very different, from fine Bourbon to opulent, flowery Tahiti. Experiment and find your favourite.