15 December 2007

Vanilla Brandy Sauce
By Chef Alan Orreal

Although my recipe for Vanilla Brandy Sauce is sheer perfection itself, it is not however easy to make and requires attention to detail, flawless timing and a fearless heart.

So as I am sure you are up to the task I shall divulge the greatest recipe of French Culinaire.

480ml Milk

480ml Pure Cream
1 Vanilla Bean, split and scraped
227gm sugar
14 EggYolks
50ml 18 year-old Brandy

- Heat the milk, cream, vanilla pod and seeds and half the sugar until the mixture reaches boiling point.
- Combine the egg yolks and rest of the sugar and brandy then temper the hot milk slowly into the egg mixture one ladle at a time whisking all the time until half the liquid has been added.
- Now add all of this to the remaining milk and heat slowly stirring all the time with a wooden spoon not allowing the mixture to boil as the eggs will coagulate and your sauce will be ruined.
- Continue to stir and heat slowly to 82 deg cel.
- When the temp is reached 82 deg cel, remove from the stove immediately and strain the sauce through a fine-mesh sieve, directly into a container in an ice bath.
- The finished Vanilla Sauce should coat the back of a wooden spoon and hold a line drawn through it.
- To stop a skin from forming serve at once or lay a piece of plastic wrap on the surface.

This sauce should have a smooth, luxurious mouthfeel, with a well balanced flavor.

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