Summary

Ingredients

• 120 ml milk
• 4 egg yolks
• 20 g vanilla suar, if possible Tahiti, otherwise bourbon vanilla suar
• 1 vanilla pod (s)

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Instructions

1. 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.
2. The sabayon tastes great with Buchteln, but also with pancakes or apple fritters.