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recipes
Vanilla Custard Sauce
user ratingPour heavy cream into a saucepan. Add vanilla bean pod and seeds. Bring the cream and vanilla to a simmer.
Serves: 0
Ingredients:1 pint heavy cream
3 ounces granulated sugar
1 vanilla bean, cut in half lengthwise and seeds scraped out
4 egg yolks, whisked
Method:Pour heavy cream into a saucepan. Add vanilla bean pod and seeds. Bring the cream and vanilla to a simmer.
Meanwhile, add sugar to egg yolks and whisk to ensure that there are no clumps. Remove saucepan from heat.
Rapidly mix 1/2 of warm heavy cream mixture into egg yolks. (It helps to have one person pour while another whisks.) Pour mixture back into saucepan with remaining cream.
Simmer while constantly stirring with a wooden spoon until mixture is just below boiling point (170-175º) and thick enough to coat the back of the spoon.
Transfer mixture into a metal bowl that is chilling over ice and allow to cool completely.
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