Vanilla Custard Sauce
Serves: 6
Madilyn Boehm
1 January 1970
Based on User reviews:
49
Spice
47
Sweetness
55
Sourness
43
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
Directions:
1
Place half and half in heavy medium saucepan
2
Scrape in seeds from vanilla bean; add bean
3
Bring to simmer
4
Remove from heat, cover, and let steep 30 minutes
5
Whisk yolks and sugar in medium bowl until thick
6
Gradually whisk half and half with vanilla bean into yolk mixture
7
Return mixture to same saucepan
8
Stir custard over low heat until thickened enough to leave path on back of spoon when finger is drawn across, about 6 minutes (do not boil)
9
Pour into bowl
10
Chill uncovered until cold, at least 2 hours
11
DO AHEAD: Can be made 1 day ahead
12
Cover; chill
13
Discard vanilla bean before using
14
Place half and half in heavy medium saucepan
15
Scrape in seeds from vanilla bean; add bean
16
Bring to simmer
17
Remove from heat, cover, and let steep 30 minutes
18
Whisk yolks and sugar in medium bowl until thick
19
Gradually whisk half and half with vanilla bean into yolk mixture
20
Return mixture to same saucepan
21
Stir custard over low heat until thickened enough to leave path on back of spoon when finger is drawn across, about 6 minutes (do not boil)
22
Pour into bowl
23
Chill uncovered until cold, at least 2 hours
24
DO AHEAD: Can be made 1 day ahead
25
Cover; chill
26
Discard vanilla bean before using