Vanilla Custard Sauce

1. 1

   Scrape seeds from vanilla bean into a 2- to 3-quart heavy saucepan with tip of a paring knife, then add pod and half-and-half and bring just to a boil.

2. 2

   Remove from heat.

3. 3

   Whisk together eggs and sugar in a bowl until well combined, then add hot half-and-half mixture in a slow stream, whisking constantly.

4. 4

   Transfer custard to saucepan and cook over moderately low heat, stirring constantly with a wooden spoon, until thickened and custard registers 175F on thermometer, 5 to 10 minutes (do not let boil).

5. 5

   Pour custard through a fine-mesh sieve into a metal bowl, discarding solids.

6. 6

   Set bowl in a larger bowl of ice and cold water and stir custard until cool.

7. 7

   Chill in refrigerator, covered, until cold, at least 1 hour.

* Per serving · 4 servings · Values may vary.

No additional tips available.