Active Time
N/A
Total Time
10 MIN
Yield
Serves : makes about 2 1/4 cups

How to Make It

Step 1    

Set a large fine strainer over a medium bowl and set the bowl in a shallow pan of cold water.

Step 2    

In a large saucepan, combine the half-and-half and vanilla bean and cook over moderately low heat just until small bubbles appear around the rim, about 5 minutes.

Step 3    

In another medium bowl, whisk the sugar and egg yolks just until combined. Whisk in half of the hot half-and-half in a thin stream. Pour the mixture into the saucepan and cook over moderate heat, stirring constantly with a wooden spoon, until the sauce has thickened slightly, 4 to 5 minutes. Immediately strain the sauce into the bowl in the cold water bath to stop the cooking. Scrape the vanilla seeds into the sauce. Serve right away or refrigerate until chilled.

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Aggregate Rating value: 5

Review Count: 1

Worst Rating: 0

Best Rating: 5

Author Name: saltychelle

Review Body: SO GOOD.  I want to put this on everything, forever.  I made this to go with food and wine's almond pear cake, which has a bit of orange zest in it, so I added a bit of orange zest to the creme along with the vanilla bean, and it was just sublime.  I couldn't find my sieve, so I used cheesecloth to strain this and it worked well.  This will be my new go-to sauce for desserts.  Or waffles.  Or pie.  Or anything, really.  YUM.

Review Rating: 5

Date Published: 2016-11-14