Creme Aux Oueufs (Sweet Custard Sauce)

1. 1

   Run the tip of a paring knife lengthwise down the vanilla bean.

2. 2

   In a saucepan, bring the milk, heavy cream and vanilla bean to a boil.

3. 3

   Reduce heat and simmer 4 to 5 minutes.

4. 4

   Meanwhile, beat the egg yolks and sugar until thick and lemony in color.

5. 5

   Remove the vanilla bean, rinse it and tuck it into a sugar bowl to flavor and scent your sugar.

6. 6

   Gradually and carefully stir about half the cream mixture into the egg yolks.

7. 7

   Place the sauce pan over low heat and slowly pour, stirring all the while, the egg yolk cream mixture into the rest of the cream in the saucepan.

8. 8

   Simmer, stirring frequently, until the mixture begins to thicken, 4 to 5 minutes.

9. 9

   Do NOT boil.

10. 10

    Remove from heat and strain the sauce thru a fine mesh strainer into a bowl.

11. 11

    Note: If you do not care for the black flecks in the custard from the vanilla bean, you can use 1/2 teaspoon of pure vanilla.

* Per serving · 4 servings · Values may vary.

No additional tips available.