Vanilla sauce with yuzu
A creamy custard with a fresh twist of yuzu, perfect as an accompaniment to pastries and desserts when you want a little acidity against the sweetness.
Ingredients · Servings 6-8
- 250g milk
- 125 g whipping cream
- 1 vanilla pod
- 50 g egg yolk
- 40 g granulated sugar
- 10-15 g yuzu juice (or lemon juice)
- about 0.5 tsp salt (or white miso)
Method · 40 min
- Heat the milk, cream and the scraped vanilla bean. Let it steep for about 10 minutes.
- Lightly beat the egg yolk and sugar.
- Pour the hot cream over the egg mixture while stirring and pour everything back into the saucepan.
- Heat the mixture gently, stirring constantly, to 82–84 degrees, until the sauce begins to thicken.
- Strain the sauce and cool it.
- When the custard has cooled to below about 40 degrees, season with yuzu juice and a pinch of salt or miso. Start with 10 g and increase the amount if you want a more pronounced yuzu character.
