Caramel is not exactly one of my favorite things to make since there are so many things that can go wrong, but sous vide caramel really takes all of the stress out of the process. They key is to use a good sea salt for the flavoring rather than ordinary table salt or iodized salt which can be harsh. Sea salt will bring out the flavor and balance the sweetness of the caramel. This salted caramel sauce is a snap to make and creates a lovely rich golden salted caramel sauce that is great on ice cream or drizzled over fresh fruit.
- 4 large egg yolks
- 1/3 cup sugar
- 1/4 teaspoon fine sea salt
- seeds of 1/2 vanilla bean or 1/2 teaspoon vanilla extract
Preheat Anova sous vide machine to 179F (82C).
Whisk all of the ingredients together and place in an airtight bag. Cook for two hours.