Steps: |
| -Whisk egg yolks and sugar in a small bowl well to combine thoroughly. (Learn How) |
| -Plce the milk and cream in a suacepan. |
| -Scrape the seeds from the vanilla beans with a pairing knife, and the seeds and the beans to the pot, place it over medium heat and bring to a boil. |
| -Meanwhile, prepare an ice bath. Place a small bowl into the ice bath with a mesh strainer over it. |
| -When the liquid is at a boil, whisk it into the yolk mixture working the whisk into a figure 8. |
| -Remove the beans and scrape again with a pairing knife and discard. |
| -Return the mixture to the pot and place over medium heat, stirring constantly and scraping the bottom and sided often with a spoon. |
| -Cook for about 3 minutes total or until the custard has thickened enough to coat a spoon and steam begins to rise from the surface. |
| -Pour the sauce through a fine mesh strainer into a bowl. |
| -Once the sauce is cooled, refrigerate in an airtight container for up to 2 days. |
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