Vanilla Cream Sauce
|Milk||1 Cup (16 tbs)|
|Vanilla bean||2 Inch, split (1 Piece)|
|Whipping cream||1 Cup (16 tbs)|
|Sifted powdered sugar||1⁄4 Cup (4 tbs)|
For custard sauce: Scald milk with vanilla bean in heavy small nonaluminum saucepan over medium-high heat and set aside.
Combine egg yolks and sugar in medium bowl and whisk until mixture is thick and lemon colored.
Gradually whisk milk into egg mixture.
Return to saucepan.
Place over low heat and cook, stirring constantly, until mixture thickens and coats spoon.
Set pan in bowl of ice water to cool.
Strain custard into medium bowl.
Cover and refrigerate until well chilled. (Can be made 5 days ahead.) Whip cream in medium bowl, gradually adding powdered sugar, until stiff and glossy.
Gently fold cream into cooled custard sauce.
Transfer to bowl.