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Vanilla Custard Sauce

Serve this on pound cake or over warm fruit.



  1. 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.)
  2. 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.
  3. 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.
  4. Allow to cool completely before refrigerating.

Makes about 2 1/2 cups.


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