Vanilla sauce

150 ml cream

150 ml milk

1 egg

1 egg yolk

1 tsp cornflour

50 g sugar

½ tsp vanilla seeds

Stir all the ingredients together well in a measuring jug, then put into a vacuum bag. Vacuum seal the bag, as described in the operating instructions, and steam on a perforated stainless steel tray at 84 °C for 30 minutes using the Vacuisine mode.

Shake the bag vigorously after steaming. Serve the sauce warm or cold.

Vacuisine 84 °C for 30 Mins