This recipe is an accompaniment for Boca Negra Chocolate Chipotle Cakes .
Custard sauce can be chilled, covered, up to 2 days.
Recipe information
Total Time
1 1/2 hr
Yield
Makes about 2 cups
Ingredients
Special Equipment
Preparation
Step 1
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.
Step 2
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).
Step 3
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.
