This creamy vanilla custard sauce can be served with bread pudding or chocolate cake. If you have an ice cream machine, you can freeze this mixture to make delicious vanilla ice cream. If you can’t find vanilla beans, use 1 teaspoon vanilla extract
Hands-on: 25 minutesTotal: 25 minutes
- 2 cups heavy cream
- ¼ cup sugar
- ¼ whole vanilla bean
- 5 egg yolks
- Ice water bath
- Simmer cream, sugar, and vanilla bean (split, seeds scraped into cream) in a saucepan over medium heat.
- Temper the egg yolks by adding ½ cup hot cream to them (this gently brings the temperature of the eggs closer to that of the hot cream); then add yolk mixture to the hot cream remaining in the saucepan.
- Cook the mixture over medium-low heat, stirring constantly with a rubber spatula, until the sauce thickens enough to coat the back of a spoon. Remove from heat. Strain the sauce into a bowl set in the ice water bath.
- Let the sauce cool completely in the ice bath, stirring occasionally to let steam escape. Refrigerate sauce up to 3 days.