Vanilla Custard Sauce

Ingredients

• 1 1/2 cups milk
• 1/2 cup heavy cream
• 1/2 vanilla beans, split legthwise or 1 teaspoon vanilla extract
• 4 large egg yolks
• 1/2 cup granulated sugar
• (Makes about 2 1/2 cups)

Directions

1. Pour the milk and cream into to a medium-sized saucepan set over medium heat.
2. If using vanilla bean, scrape the seeds into the pan and then add the bean itself.
3. Bring the milk to a simmer.
4. Once heated, remove from heat and set aside to cool for 15 minutes.
5. Remove and discard the vanilla bean.
6. In a separate bowl, beat the egg yolks with the sugar.
7. If using vanilla extract rather than vanilla bean, add vanilla extract to the eggs and sugar. Beat for 3 minutes, until light and foamy.
8. Gradually stir in the milk, a few tablespoons at a time.
9. Return the custard mixture to the saucepan and cook over medium heat. Stir constantly until the custard starts to thicken. Do not let the custard come to a boil or else it will curdle.
10. Once thickened, allow the custard to cool. Custard will thicken as it cools.
11. Once cooled, refrigerate custard until ready to use.