Vanilla Sauce

  • 1 quart Heavy Cream
  • 3/4 cup Granulated Sugar
  • 1 each Vanilla Bean, split and scraped
  • 11 each Egg Yolks
Cooking Instructions
Place heavy cream, vanilla bean seeds and sugar into saucepan and bring to boil. Pour cream slowly over egg yolks, whisking continuously. Pour mixture back into saucepan and place back on medium heat. Stir continuously until thickened, or until it coats the back of a spoon. Strain sauce into metal container and place in ice bath, stirring occasionally until cool. Cover and store in the refrigerator.