Vanilla Sabayon
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 10 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 120 ml milk
- 4 egg yolks
- 20 g vanilla suar, if possible Tahiti, otherwise bourbon vanilla suar
- 1 vanilla pod (s)
Print Recipe
Pin Recipe Instructions
- Beat the milk with egg yolk, vanilla sugar (no vanilla sugar!) And scraped vanilla pulp over a hot water bath until thick and creamy and frothy. Remove from the hob and beat a little more.
- The sabayon tastes great with Buchteln, but also with pancakes or apple fritters.
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