Edgar's Vanilla Cream Sauce

1. 1

   Heat cream and 1/4 of the sugar to scalding (a double boiler works well).

2. 2

   Whisk egg yolks and the rest of the sugar.

3. 3

   Add some cream to yolks, whisking constantly.

4. 4

   Then add this back into the cream, heating and stirring until thickened.

5. 5

   (This takes a while.)

6. 6

   Remove from heat and stir in vanilla.

7. 7

   Cover with plastic wrap (right on the surface) and cool, stirring every 10-15 minutes.

No nutritional information available.

No additional tips available.