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Prep Time: 25 Minutes Cook Time: 65 Minutes |
Ready In: 90 Minutes Servings: 2 |
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This recipe is an accompaniment for Boca Negra Chocolate Chipotle Cakes . Ingredients:
1/2 vanilla bean, halved lengthwise |
2 cups half-and-half |
2 large eggs |
1/2 cup sugar |
Directions:
1. Scrape seeds from vanilla bean into a 2- to 3-quart heavy saucepan with tip of a paring knife, then add pod and half-and-half and bring just to a boil. Remove from heat.
2. Whisk together eggs and sugar in a bowl until well combined, then add hot half-and-half mixture in a slow stream, whisking constantly. Transfer custard to saucepan and cook over moderately low heat, stirring constantly with a wooden spoon, until thickened and custard registers 175°F on thermometer, 5 to 10 minutes (do not let boil).
3. Pour custard through a fine-mesh sieve into a metal bowl, discarding solids. Set bowl in a larger bowl of ice and cold water and stir custard until cool. Chill in refrigerator, covered, until cold, at least 1 hour.
4. Cooks' note: Custard sauce can be chilled, covered, up to 2 days.
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