Thursday, March 12, 2009

Vanilla Bean Sauce

Vanilla Bean Sauce

½ vanilla bean, split
2 c. heavy whipping cream
½ c. sugar
8 egg yolks

Combine vanilla bean, cream, and sugar in saucepan. Bring to a boil. Remove from heat.

Temper egg yolks by adding a small amount of hot water to them. Add to cream mixture.

Return to low heat and cook until thickened. Don’t overcook! Strain and cool over ice bath.
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