Make vanilla syrup
1
- 133 g – sugar
- 67 g – water
Combine sugar and water in a vacuum seal bag, stir to dissolve slightly
2
- 1 whole – vanilla bean
Add split vanilla bean to the bag
3
Seal bag using vacuum sealer
4
Sous vide at 130°F / 54°C for 2 hours
5
Remove from water bath, let cool slightly
6
Leave bean in for stronger flavor or strain out