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    Vanilla Custard Sauce


    Source of Recipe


    Bon Appetit 1992 Yearbook

    List of Ingredients





    1 1/2 cups whipping cream
    1 vanilla bean, split lengthwise
    4 egg yolks
    1/4 cup sugar

    Recipe



    Place cream in a heavy saucepan over medium heat. Scrape in the seeds from the vanilla bean; add pod. Bring to simmer. Remove from heat. Cover and let stand 1 hour to let flavours marry. Whisk yolks and sugar in medium bowl to blend. Bring cream mixture to simmer over medium-low heat. Gradually whisk hot cream into yolks. Return mixture to saucepan and stir until the custard thickens and coats spoon (about 4 minutes). Do not boil. Strain into bowl. Cover and chill. Makes 1 cup.

 

 

 

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