top of page

Vanilla Custard Sauce

['1 1/2 cups half and half', '1 vanilla bean, split lengthwise', '6 large egg yolks', '1/3 cup sugar']

Place half and half in heavy medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring to simmer. Remove from heat, cover, and let steep 30 minutes.
Whisk yolks and sugar in medium bowl until thick. Gradually whisk half and half with vanilla bean into yolk mixture. Return mixture to same saucepan. Stir custard over low heat until thickened enough to leave path on back of spoon when finger is drawn across, about 6 minutes (do not boil). Pour into bowl. Chill uncovered until cold, at least 2 hours. DO AHEAD: Can be made 1 day ahead. Cover; chill. Discard vanilla bean before using.

Attribution for Recipes (CC BY-SA 3.0):

 

The recipes displayed in this app have been crated using content available under the Creative Commons Attribution-ShareAlike 3.0 Unported (CC BY-SA 3.0) license. The recipes are based on the following dataset:

[Food Ingredients and Recipes Dataset with Images]

[Dataset URL] 

License: CC BY-SA 3.0

We  would like to express our gratitude to the content creators who contributed to the dataset and shared their work under the CC BY-SA 3.0 license, allowing us to showcase and share these recipes with you.

bottom of page