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Vanilla Jack Sabayon

Vanilla Jack Sabayon

This recipe goes with Steamed Butternut Squash Pudding

Cooking Light OCTOBER 2009

  • Yield: 12 servings (serving size: 4 teaspoons)


  • 1/4 cup whiskey or bourbon
  • 1 (2-inch) piece vanilla bean
  • 1/4 cup turbinado sugar
  • 1/4 cup water
  • 1/8 teaspoon salt
  • 2 large eggs


1. Place whiskey and vanilla bean in a microwave-safe bowl. Microwave at HIGH 30 seconds. Cover bowl with plastic wrap; let stand up to 4 days. Strain mixture through a sieve into a bowl; discard bean.

2. Combine infused whiskey, sugar, and remaining ingredients in the top of a double boiler. Cook over simmering water until thick and mixture reaches 160° (about 6 minutes), stirring constantly with a whisk. Remove from heat; place top of double boiler in a large ice-filled bowl, stirring whiskey mixture to cool (about 5 minutes). Serve with Steamed Butternut Squash Pudding.

Nutritional Information

Amount per serving
  • Calories: 34
  • Fat: 0.8g
  • Saturated fat: 0.3g
  • Monounsaturated fat: 0.3g
  • Polyunsaturated fat: 0.1g
  • Protein: 1.1g
  • Carbohydrate: 3.1g
  • Fiber: 0.0g
  • Cholesterol: 35mg
  • Iron: 0.2mg
  • Sodium: 36mg
  • Calcium: 4mg

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Vanilla Jack Sabayon Recipe