English Custard Sauce

1. 1

   Put the milk in a saucepan.

2. 2

   Scrape the pulp from the vanilla bean, add it and the pod to the milk, and bring to a boil over medium heat.

3. 3

   Stir occasionally to keep the milk from burning on the bottom.

4. 4

   When it boils, turn off the heat, cover the pot, and let steep 15 minutes.

5. 5

   Whisk the egg yolks with the sugar until the sugar is dissolved.

6. 6

   Set next to the stove a bowl into which you can strain the custard, a strainer, and a larger bowl of ice water into which you can set the bowl of custard sauce.

7. 7

   Reheat the milk over medium heat.

8. 8

   When it returns to the boil, stir half the hot milk, little by little, into the yolk mixture; then, stirring constantly over medium heat, pour the egg mixture into the milk and cook and stir until the mixture is just beginning to thicken enough to coat the spoon.

9. 9

   Remove from the heat and continue to stir for a minute or 2; then strain the mixture into a bowl and set it immediately in the ice water bath.

10. 10

    Stir in the Grand Marnier.

11. 11

    Let the sauce cool and refrigerate it, covered.

* Per serving · 4 servings · Values may vary.

No additional tips available.