Dessert Recipes
Vanilla Custard Sauce
Serve this on pound cake or over warm fruit.
Yield: about 2 1/2 cups
Ingredients
- 2 cups Half-and-Half
- 1 vanilla bean
- 3 large eggs
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
Instructions
- Place the Half-and-Half and the vanilla bean in the top of a double boiler. Heat to the boiling point, then remove from heat and remove the vanilla bean. Slit the bean open and scrape the seeds out into the Half-and-Half. (At this point you can dry off the bean and use it to flavor granulated sugar.)
- Beat eggs with a fork, then add sugar and salt. Mix well, and add a few tablespoons of hot Half-and-Half to warm the eggs.
- Put Half-and-Half back over barely simmering water and stir in the warmed egg mixture. Continue to cook, stirring constantly, until the custard coats spoon. Remove pan from the heat and press a sheet of wax paper or plastic wrap onto the surface of the custard to keep a film from forming.
- Allow to cool completely before refrigerating.