VANILLA CUSTARD SAUCE
Categories Sauce Dairy Egg Dessert Quick & Easy Spring Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 2 cups
Number Of Ingredients 6
Steps:
- Scrape seeds from vanilla bean into a 2- to 3-quart heavy saucepan with tip of a paring knife, then add pod and half-and-half and bring just to a boil. Remove from heat.
- Whisk together eggs and sugar in a bowl until well combined, then add hot half-and-half mixture in a slow stream, whisking constantly. Transfer custard to saucepan and cook over moderately low heat, stirring constantly with a wooden spoon, until thickened and custard registers 175°F on thermometer, 5 to 10 minutes (do not let boil).
- Pour custard through a fine-mesh sieve into a metal bowl, discarding solids. Set bowl in a larger bowl of ice and cold water and stir custard until cool. Chill in refrigerator, covered, until cold, at least 1 hour.
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