Ingredients for Vanilla Custard Sauce
- 2 cups half-and-half
- 1 vanilla bean, split lengthwise
- Egg Yolks
- ½ cup granulated sugar
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How to Make Vanilla Custard Sauce
- Pour 2 cups of half-and-half into a heavy medium saucepan.
- Split a vanilla bean lengthwise and scrape the seeds into the saucepan.
- Add the empty vanilla bean pod to the saucepan.
- Bring the half-and-half to a simmer over medium heat, stirring occasionally.
- Remove from heat, cover, and let steep for 30 minutes.
- In a medium bowl, whisk together 4 large egg yolks and ½ cup granulated sugar until pale and thick.
- Gradually whisk the warm half-and-half mixture (remove the vanilla bean pod before adding) into the yolk mixture, 1 tablespoon at a time, whisking constantly to prevent the eggs from scrambling.
- Pour the combined mixture back into the saucepan.
- Cook over very low heat, stirring constantly with a spatula, until the custard thickens enough to coat the back of a spoon (it should leave a path when your finger is drawn across). This will take about 6-8 minutes. Do not boil!
- Pour the custard through a fine-mesh sieve into a bowl to remove any lumps.
- Chill the custard uncovered in the refrigerator for about 2 hours to prevent a skin from forming.
- Cover and chill until ready to use. Can be made 1 day ahead.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
154g
Fat
102g
Carbs
16g
