Vanilla Custard Sauce Recipe

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Ingredients:

Serving

1 1/2 cups half-and-half
1 vanilla bean , split lengthwise
6 large egg yolks
1/3 cup sugar

Directions:

Place half and half in heavy medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring to simmer. Remove from heat, cover, and let steep 30 minutes.
Whisk yolks and sugar in medium bowl until thick. Whisk half and half with vanilla bean into yolk mixture 1 TBLS at a time until the eggs warm up to prevent cooking. Return mixture to same saucepan. Stir custard over low heat until thickened enough to leave path on back of spoon when finger is drawn across, about 6 minutes (do not boil). Pour into bowl. Chill uncovered until cold, about 2 hours. Then cover and chill until you use it, can be made 1 day ahead. Cover; chill. Remove vanilla bean before using - you can rinse dry it and add it to a jar of sugar for vanilla sugar.
Note - some people like warm custard sauce over cake - just cool to your prefered temp and frig any leftovers.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	131.87 Kcal (552 kJ)
Calories from fat	82.76 Kcal
		% Daily Value*
Total Fat	9.2g	14%
Cholesterol	156.29mg	52%
Sodium	71.95mg	3%
Potassium	110.84mg	2%
Total Carbs	7.14g	2%
Sugars	4.85g	19%
Protein	6.24g	12%
Vitamin C	0.5mg	1%
Iron	0.8mg	4%
Calcium	68.7mg	7%

Amount Per 100 g
Calories	150.15 Kcal (629 kJ)
Calories from fat	94.23 Kcal
		% Daily Value*
Total Fat	10.47g	14%
Cholesterol	177.95mg	52%
Sodium	81.93mg	3%
Potassium	126.2mg	2%
Total Carbs	8.13g	2%
Sugars	5.52g	19%
Protein	7.1g	12%
Vitamin C	0.5mg	1%
Iron	0.9mg	4%
Calcium	78.2mg	7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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