Name: Vanilla Custard Sauce
Yield: Makes 2 1/2 cups
Ingredients: 2 cups whipping cream; 1 vanilla bean, split lengthwise; 4 large egg yolks; 6 tablespoons sugar

This recipe originally accompanied <epirecipe:link id="15601">Fried Banana Ravioli with Vanilla Custard Sauce</epirecipe:link>.

Recipe information

Yield
Makes 2 1/2 cups

Ingredients

2 cups whipping cream

1 vanilla bean, split lengthwise

4 large egg yolks

6 tablespoons sugar

Preparation

Place whipping cream in heavy medium saucepan. Scrape in seeds from vanilla bean; add pod. Bring cream to simmer. Whisk egg yolks and sugar in medium metal bowl to blend. Gradually whisk in hot cream mixture. Return mixture to saucepan and stir over medium-low heat until custard thickens and finger leaves path when drawn across back of spoon, about 4 minutes (do not boil). Strain. Cover and refrigerate custard sauce until cold, about 3 hours. (Can be prepared 1 day ahead. Keep refrigerated.)

TagsSauce Vanilla Herbs & Spices Nut Free Gluten Free 5 Ingredients or Fewer Meal Prep Simmer Bon Appétit

Recipe notes

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