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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Notes: This rich, smooth sauce can be made up to 2 days ahead and kept covered and chilled. Our favorite liqueurs for this recipe include Kahlúa, Frangelico, and Drambuie. Ingredients:
1 vanilla bean |
1 1/2 cups milk |
3 egg yolks |
3 tablespoons sugar |
2 teaspoons cornstarch |
about 2 tbsp. brandy or liqueur (optional; see notes) |
Directions:
1. With a sharp paring knife, cut vanilla bean in half lengthwise. With the tip of a sharp knife, scrape out vanilla seeds into a small saucepan.
2. Add bean halves and milk to saucepan and bring to a simmer over medium heat. Remove from heat and let mixture sit 15 minutes. Discard vanilla bean halves.
3. Whisk egg yolks, sugar, and cornstarch into milk and bring to a boil over high heat, whisking constantly, until mixture boils and thickens slightly, about 3 minutes. Immediately pour mixture into a bowl and let cool, stirring occasionally, to room temperature. For extra fun, try adding up to 2 tbsp. brandy or liqueur to the bowl as cream cools.
4. Note: Nutritional analysis is per tablespoon.
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