Saturday, August 5, 2017

Vanilla Bean Sauce



2 1/2 c. milk
2/1/2 c. cream
1/2 c. sugar (or a little less)
1/4 vanilla bean

1/2 c. sugar (or a little less)
8 egg yolks

Heat cream milk, vanilla bean and the first 1/2 c. sugar in a double boiler. (To prepare vanilla bean: split vanilla bean open down the middle with the point of a sharp knife. Use the back or dull side of the knife to scrape out the small vanilla beans and put them into the mixture.)

In a stainless steel bowl, mix together the other 1/2 c. sugar and egg yolks.

Once cream mixture comes to a boil, pour a little into the yolk mixture, continuously whisking. Pour the yolk mixture back into the pan and continue to cook until the sauce coats the back of the spoon.
Optional - Once ready, pass the sauce through a fine chinois and cool down over ice. (I have never done this step and it turns out great.)

FYI - Some members of the family prefer drinking the sauce instead of using it to accompany chocolate soufflé, berries, brownies or any other delectable dessert. This recipe really is fabulous!!

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