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The Royal Hawaiian Vanilla Sauce




Source of Recipe


Thomas Wong, executive sous chef, Royal Hawaiian Hotel, HI


List of Ingredients




1 quart heavy cream (4 cups)
1 cup granulated sugar
6 egg yolks
1 tablespoon vanilla

Recipe



In a saucepot, heat heavy cream. In a stainless steel bowl, combine sugar, yolks and vanilla; mix well. After the cream comes to a boil, slowly add to the egg mixture, whipping constantly.

Return egg-cream mixture to the saucepot and place back on heat, stirring constantly to prevent burning. When the mixture just starts to boil, remove pot immediately from the stove and return mixture to the stainless steel bowl, placed in an ice bath.

Continue to stir mixture to cool rapidly. When temperature reaches about 75 degrees, refrigerate until needed. The sauce will thicken as it cools. If sauce is too thick, add milk to adjust to desired consistency.