2 cups whipping cream
1 vanilla bean, split lengthwise
4 large egg yolks
6 tablespoons sugar
Place whipping cream in a heavy medium saucepan. Scrape in seeds from vanilla bean; add pod. Bring cream to simmer. Whisk egg yolks and sugar in a medium metal bowl to blend. Gradually whisk in hot cream mixture. Return mixture to saucepan and stir over medium-low heat until custard thickens and a finger leaves a path when drawn across the back of a spoon, about 4 minutes. Do NOT boil. Strain. Cover and refrigerate custard sauce until cold, about 3 hours. (Can be prepared 1 day ahead. Keep refrigerated.)
Makes about 2 1/2 cups.
From Bon Appetit/Epicurious
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