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Bon Appétit

Vanilla Custard Sauce

By Jill O'Connor

5.0

(3)

Image may contain Food Dessert Creme and Cream
Vanilla Custard SauceTom Schierlitz

This simple sauce is great with the roly-poly.

Recipe information

  • Yield

    Makes about 1 3/4 cups

Ingredients

1 1/2 cups half and half
1 vanilla bean, split lengthwise
6 large egg yolks
1/3 cup sugar

Preparation

  1. Step 1

    Place half and half in heavy medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring to simmer. Remove from heat, cover, and let steep 30 minutes.

    Step 2

    Whisk yolks and sugar in medium bowl until thick. Gradually whisk half and half with vanilla bean into yolk mixture. Return mixture to same saucepan. Stir custard over low heat until thickened enough to leave path on back of spoon when finger is drawn across, about 6 minutes (do not boil). Pour into bowl. Chill uncovered until cold, at least 2 hours. DO AHEAD: Can be made 1 day ahead. Cover; chill. Discard vanilla bean before using.

TagsCustardDessertSauceVanillaHerbs & SpicesGluten FreeNut FreeMake Ahead5 Ingredients or FewerSimmerBon Appétit
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