Vanilla Dessert Sauce

1. 1

   Beat the egg yolks and the sugar in the bowl of a stand electric mixer fitted with a paddle attachment on medium high speed for 3 minutes, or until very thick.

2. 2

   Reduce to low speed, and add the cornstarch.

3. 3

   With the mixer still on low, slowly pour the hot milk into the egg mixture.

4. 4

   Pour the custard mixture into a saucepan and cook over low heat, stirring constantly with a wooden spoon, until thickened.

5. 5

   The sauce will coat the spoon like heavy cream.

6. 6

   Don't cook it above 180F or the eggs will scramble.

7. 7

   Pour the sauce through a fine mesh strainer.

8. 8

   Add the vanilla extract, Cognac, and vanilla seeds, if using, and chill.

9. 9

   *To scald milk, heat to just below the boiling point.

10. 10

    *

11. 11

    **This dessert sauce tastes delicious over cakes and other desserts of your choosing.

12. 12

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* Per serving · 4 servings · Values may vary.

No additional tips available.