2 1/2 c. milk
2/1/2 c. cream
1/3 c. sugar
1/4 vanilla bean
1/3 c. sugar
8 egg yolks
Heat cream milk, vanilla bean and the first 1/3 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 1/3 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!!
