custard sauce that is versatile enough to serve with just about
vanilla bean, split lengthwise
the yolks in large bowl until pale. In heavy saucepan, bring the
milk, cream, sugar and vanilla bean to boil. Remove pan from heat,
and with ladle whisk in a ladleful of hot mixture into yolks very
gradually, all the while mixing. Add in the rest the same way
and whisk until blended. Add all this back into the saucepan and
cook over medium low heat until the custard has thickened slightly,
about 3 to 4 minutes, all the while stirring. It is done when
you can run a finger down a wooden spoon that has been dipped
in the sauce and the finger trail remains. Do not let sauce come
to a boil. Remove from heat and strain into a bowl set over ice
bath to chill. Stir until cold.
Good basic recipe. Adapted from:
Clipped and adapted from Chocolatier magazine, August/September,
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