Vanilla Bean Custard Sauce
| Summary | |
|---|---|
| Prep time | 10 |
| Cook time | 10 |
| Source | Fresh Every Day |
| Yield / serves | ~2 1/4 cups |
| Rating | Good--try adding liqueur |
Ingredients
- 6 large egg yolks
- 1/3 c sugar
- 1 c milk
- 1 c heavy cream
- 1 vanilla bean, split lengthwise
- 1 T unsalted butter
Preparation
Beat the egg yolks and sugar together in a medium bowl with an electric mixer on high speed until pale yellow and thick, about 3 minutes.
Stir the milk and cream together in a heavy-bottomed non-aluminum saucepan and bring to a simmer over low heat. Add the vanilla bean to the saucepan. Remove from the heat and slowly pour the milk mixture into the bowl with the eggs, whisking while you pour. Pour the custard and vanilla bean back into the saucepan, scraping the sides down with a rubber spatula. Cook over very low heat, stirring constantly with a wooden spoon or heatproof rubber spatula so the eggs don't curdle, for 8-10 minutes, until the custard is thick enough to coat the back of a spoon.
Remove from the heat, remove the vanilla bean, and stir in the butter. Serve warm or chilled. This will keep, refrigerated in an airtight container, for up to 1 week.
