Sous Vide Salted Caramel Sauce
Ingredients for 6
1/3 cup granulated sugar
4 large egg yolks
Seeds of 1/2 vanilla bean or 1/2 teaspoon vanilla extract
1/4 teaspoon fine sea salt
Set the Anova Sous Vide Precision Cooker to 179ºF (82ºC).
In a medium bowl, whisk all ingredients until smooth. Transfer to a large zipper lock bag and seal using the water immersion technique. Place in the water bath and set the timer for 2 hours.
When the timer goes off, remove the bag from the water bath. Transfer the entire contents of the bag to a serving bowl and whisk to re-combine, if necessary. Serve warm.