Vanilla Custard Sauce
Serve this on pound cake or over warm fruit.
- 2 cups half-and-half
- 1 vanilla bean
- 3 large eggs
- 1/4 cup granulated
- 1/4 teaspoon salt
- 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.
Makes about 2 1/2 cups.
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