sufficient for 12 people
1 vanilla bean split and scraped
6 extra large [61g] egg yolks
220g caster sugar
Put the cream and vanilla bean into a microwave safe bowl and microwave on high and bring to the boil…approximately 5 minutes. In the meantime, whisk the egg yolks and caster sugar and immediately the microwave timer goes, whisk the boiling cream into the egg yolks.
Without delay scrape it back into the microwave safe bowl and microwave on medium low for 30 seconds.
Allow to stand for a few minutes, then strain it into a serving jug and cover tightly with plastic. Pierce a couple of pin prick holes in the top to allow the steam to escape and refrigerate.
for Brandy Butter click here recipe
sous vide method
makes approximately 700ml
1 vanilla bean, seeds only
6 extra large egg yolks
110g caster sugar
Blend everything and bag
COOK at 82°C for 12 minutes — this is an absolutely safe temperature
Either serve immediately or rapid chill and refrigerate
Rewarm at 70°C for 12-15 minutes