Bourbon Vanilla Bao Buns
Bourbon vanilla is one of Madagascar's most well-known exports and is considered one of the most noble vanilla varieties in the world. Its scent is full, and its taste is silky and creamy – the perfect base for a soft dessert cream. The bao bun, a steamed pastry of Eastern origin, can be perfectly combined with this rich flavor world. As the vanilla cream, spooned into the steamed dough that has softened, melts away with the first bite, the world falls silent for a moment – only the silky texture and the aroma of natural vanilla remain. The secret to the perfect consistency is to stir constantly while cooking, and not to boil the cream, but only to thicken it. This dessert is worthy of every occasion: elegant, yet easy to prepare – a real treat with a sip of tea or coffee.
Ingredients for this recipe
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Preparation Steps
1
Pour the milk into a saucepan, add the Bourbon vanilla bean (if using the bean, scrape out the seeds), and heat until it reaches a near boil. Do not boil. Then, remove from the heat and let it steep for 5 minutes to allow the flavor to infuse.
2
In a separate bowl, whisk together the egg yolks, sugar, and cornstarch until smooth. Slowly pour in the warm vanilla milk, whisking constantly to prevent the eggs from curdling.
3
Pour the mixture back into the saucepan and cook over low heat, stirring constantly, until the cream thickens. Tip: For a smoother texture, strain the cream through a fine-mesh sieve at the end.
4
Steam the bao buns over boiling water in a bamboo or metal steamer lined with parchment paper for 5-6 minutes. Avoid lifting the lid to prevent the dough from collapsing.
5
Carefully open the softened bao buns and spoon in a generous amount of vanilla cream. Serve warm or chilled – both ways offer a delightful experience.
