A smooth and velvety custard sauce, perfect for drizzling over desserts or enjoying on its own.
Preparation time
15min
Cooking time
10min
Ingredients
6 Servings
- 6 egg yolks
- 100 g granulated sugar
- 1 vanilla bean
- 500 ml whole milk
Directions
Step 1
In a medium saucepan, heat the milk and vanilla bean over medium heat until just boiling. Remove from heat and let the vanilla infuse for 10 minutes.
Step 2
In a separate bowl, whisk together the egg yolks and sugar until pale and thick.
Step 3
Slowly pour the warm milk into the egg mixture, whisking constantly to prevent the eggs from curdling.
Step 4
Return the mixture to the saucepan and cook over low heat, stirring continuously with a wooden spoon until the custard thickens and coats the back of the spoon.
Step 5
Strain the custard through a fine-mesh sieve into a clean bowl to remove the vanilla bean and any curdled bits.
Step 6
Cover the surface of the custard with plastic wrap to prevent a skin from forming and let it cool to room temperature. Refrigerate until chilled before serving.