French Vanilla Sauce
|Milk||2 Cup (32 tbs)|
|Stiffly whipped cream||3⁄4 Cup (12 tbs)|
Pour milk in small heavy saucepan.
Add vanilla pod; heat to just under boiling point.
Remove vanilla pod; wipe dry; store.
Beat eggs until lemon-colored.
Pour small amount hot milk over eggs; stir constantly.
Return to remaining hot milk in saucepan; cook, stirring constantly, over low heat about 20 minutes, until thick.
Remove from heat; stir in sugar.
Let cool; fold in whipped cream gradually.
One teaspoon vanilla extract can be substituted for vanilla pod.
Add to custard after removing from heat.