Ingredients
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2
-
1
-
4
-
6
-
-
-
-
-
-
-
-
-
-
-
Directions
Vanilla Custard Sauce, This is a recipe from Bon Appetit, October 1998, one that is so delicious that it needs no tweaking…the combination of these simple ingredients creates perfect kitchen alchemy. Decadent in the extreme, save it for those special occasions when you really want to WOW. One of the many reviews on that site used two capfuls of pure vanilla extract instead of the vanilla bean, but since used a vanilla bean I can not vouch for this substitution., Very good. Eaten over fruit for breakfast. used Carnation evaporated milk to be corn free, an alcohol free vanilla from the health food shop 4 pretty small cap full’s, plus the rest of the ingredients. Made for Please Review My Recipe ~ ~ ~ from March 10 -, I added 1/2 tsp. of vanilla extract at the end, instead of using the bean. This was fantastic–spooned over bowls of ordinary grocery store berries used blueberries, raspberries and blackberries, along with a few strawberries, it made a sensationally yummy dessert. I will definitely make this a regular dessert item for company and family dinners. I can imagine this over apple pie, too.
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Steps
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1
Done
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Place Whipping Cream in Heavy Medium Saucepan. |
|
2
Done
|
Scrape in Seeds from Vanilla Bean: Add Pod. |
|
3
Done
|
Bring Cream to a Simmer. |
|
4
Done
|
Whisk Egg Yolks and Sugar in Medium Metal Bowl to Blend. |
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5
Done
|
Gradually Whisk in Hot Cream Mixture. |
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6
Done
|
Return Mixture to Saucepan and Stir Over Medium-Low Heat Until Custard Thickens and Finger Leave Path When Drawn Across the Back of a Spoon, About 4 Minutes Do not Boil. |
|
7
Done
|
Strain. |
|
8
Done
|
Cover and Refrigerate Custard Sauce Until Cold, About 3 Hours. |
|
9
Done
|
Can Be Prepared 1 Day Ahead. Keep Refrigerated. |
