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Vanilla Custard Sauce Using Vanilla Beans

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Ingredients
  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)
  Egg yolks 8
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Chilling
Dish: 
Sauce
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Vanilla

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Average: 4.1 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3088 Calories from Fat 1982

% Daily Value*

Total Fat 224 g345.1%

Saturated Fat 130.4 g652.2%

Trans Fat 0 g

Cholesterol 2183.5 mg727.8%

Sodium 420.8 mg17.5%

Total Carbohydrates 243 g80.9%

Dietary Fiber 0.99 g4%

Sugars 225.1 g

Protein 43 g86.9%

Vitamin A 184.9% Vitamin C 4.8%

Calcium 99.3% Iron 19.9%

*Based on a 2000 Calorie diet

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Vanilla Custard Sauce Using Vanilla Beans Recipe