Easy Vanilla Custard Sauce
|Heavy cream||1 Cup (16 tbs)|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Vanilla||1 1⁄4 Teaspoon|
In a saucepan scald cream over low heat.
Beat egg yolks separately with sugar until lemon coloured.
Add the cream to the eggs in a stream, stirring constantly.
Transfer the mixture to a saucepan and cook over moderate heat.
Stirring with a wooden spatula, until it is thickened and lightly coats the spatula.
Do not boil.
Add vanilla, strain the custard into a bowl, and cover with a buttered round of wax paper.
Cool to room temperature.