Active Time
30 MIN
Total Time
50 MIN
Yield
Serves : 12

How to Make It

Step 1    

In a saucepan, bring the water, sugar and vanilla bean and seeds to a boil. Reduce the heat to moderately high and cook, without stirring, to a light golden caramel, 10 minutes. Add the Champagne and simmer until reduced to 2 cups, 20 minutes.

Step 2    

In a large, heatproof bowl, lightly beat the egg yolks. Very gradually whisk in 1/4 cup of the hot Champagne caramel until blended. Slowly whisk in the remaining caramel. Set the mixture over a saucepan filled with 1 inch of simmering water. Cook over low heat, whisking constantly, until the custard thickens enough to form a ribbon when it falls from the whisk, about 10 minutes. Remove the vanilla bean. Transfer the custard to a bowl and let cool, then refrigerate until chilled.

Step 3    

Whip the cream just until firm. Fold into the Champagne custard and transfer to a serving bowl; serve cold.

Make Ahead

The sabayon can be prepared through Step 2 up to 2 days ahead.

Serve With

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