Lager Creme Posset: We need 10 screw-lid jars, 200 ml each. Beat the egg yolks in a bowl, while the beer, cream, sugar and the halved vanilla pods are slowly brought to the boil until the sugar has completely dissolved. Strain the hot liquid through a sieve and slowly add it to the egg yolks. Continue to whisk everything carefully. Toffee caramel sauce: Bring the sugar, salt and water to the boil in a pot and let it reduce until a light yellow caramel is formed at approx. 125°C. Remove from heat and add the cream, then simmer slowly for about 4 minutes. Pour ¾ of the toffee caramel sauce into the jars and freeze; use the remaining sauce to decorate the plates. Pour the cream posset onto the frozen toffee caramel sauce and close immediately, then cook sous-vide in steam mode at 85°C for 60 minutes.