Vanilla Sauce

1. 1

   Combine the milk and cream in a heavy medium saucepan.

2. 2

   Scrape the seeds from the vanilla bean into the milk and cream mixture; add the bean.

3. 3

   Bring to a simmer over medium-high heat.

4. 4

   Remove from the heat.

5. 5

   Meanwhile, whisk the egg yolks and sugar in a medium bowl to blend.

6. 6

   Gradually whisk in the hot milk mixture.

7. 7

   Return the mixture to the saucepan.

8. 8

   Using a heat-resistant rubber spatula, stir just until the custard thickens and leaves a path on the back of the spatula when a finger is drawn across, about 4 minutes (do not boil).

9. 9

   Strain the custard sauce through a fine-mesh strainer and into a medium bowl set over a large bowl of ice water.

10. 10

    Stir until the sauce is cold.

11. 11

    Cover and refrigerate.

12. 12

    Discard the vanilla bean before using.

13. 13

    Serve the sauce cold.

* Per serving · 4 servings · Values may vary.

No additional tips available.