• 8servings
  • 15minutes
  • 269calories

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Carbohydrates
VitaminsB1, B2, B3, B12
MineralsZinc, Calcium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 cups whipping cream

  2. 1 vanilla bean , split lengthwise

  3. 4 large egg yolks

  4. 6 tablespoons sugar

Instructions Jump to Ingredients ↑

  1. Place whipping cream in heavy medium saucepan.

  2. Scrape in seeds from vanilla bean: add pod.

  3. Bring cream to a simmer.

  4. Whisk egg yolks and sugar in medium metal bowl to blend.

  5. Gradually whisk in hot cream mixture.

  6. 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. Strain.

  8. Cover and refrigerate custard sauce until cold, about 3 hours.

  9. Can be prepared 1 day ahead. Keep refrigerated.


Send feedback