Vanilla Custard Sauce Using Vanilla Beans
|Milk||2 Cup (32 tbs)|
|Heavy cream||2 Cup (32 tbs)|
|Vanilla bean/1 teaspoon vanilla extract||1⁄2 , split lengthwise|
|Sugar||1 Cup (16 tbs)|
In a large, heavy saucepan, combine the milk, cream, vanilla bean or extract, and 1/2 cup of the sugar.
Mix well and bring to a simmer over medium heat.
In a medium bowl, combine the remaining 1/2 cup sugar with the egg yolks.
Whisk until thoroughly combined.
Whisk about 1/2 cup of the hot milk mixture into the egg yolks.
Gradually whisk in 1 more cup.
Whisk the yolk mixture into the hot milk.
Gently cook the sauce over low heat until it is thick enough to coat a spoon.
Strain the sauce through a fine-meshed sieve into a bowl set over ice.
Stir the sauce as it cools.