Vanilla Sauce

1. 1

   1.

2. 2

   Sprinkle the cornstarch over 1/2 cup of the milk in a small bowl and whisk to dissolve.

3. 3

   Add the sugar and egg yolks and whisk well.

4. 4

   2.

5. 5

   Bring the remaining 2 cups of the milk and the vanilla bean just to a simmer in a heavy-bottomed medium saucepan over low heat.

6. 6

   Remove the bean, scrape the vanilla seeds into the milk, and discard the bean.

7. 7

   Gradually whisk the egg yolk mixture into the milk.

8. 8

   3.

9. 9

   Cook, whisking often, until the sauce comes to a full boil, about 3 minutes.

10. 10

    If using vanilla extract, stir it in now.

11. 11

    Strain through a wire sieve into a bowl.

12. 12

    Serve warm.

13. 13

    The sauce can be prepared up to 1 day ahead, cooled, covered, and refrigerated.

14. 14

    Reheat in the top part of a double boiler over simmering water.

* Per serving · 4 servings · Values may vary.

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