Ingredients
½ cup whole milk
½ cup whipping cream
2-inch piece vanilla bean, split and seeded
3 large egg yolks
3 tablespoons sugar
Instructions
- In a small saucepan, combine the milk, cream, and vanilla bean with its seeds. Heat over medium-low until hot but not boiling. Remove from heat and let steep for a few minutes.
- In a medium bowl, whisk the egg yolks with sugar until pale and slightly thickened.
- Slowly pour a little of the hot milk mixture into the yolks, whisking constantly to temper them. Gradually add the remaining liquid while whisking.
- Return the mixture to the saucepan. Cook over low heat, stirring constantly with a wooden spoon, until the sauce thickens slightly and coats the back of the spoon. Do not let it boil.
- Strain through a fine-mesh sieve into a clean bowl to remove any bits of cooked egg or vanilla pod.
- Serve warm or chilled, depending on preference.
Notes
Cook gently over low heat to avoid curdling.
Use vanilla extract if you don’t have a vanilla bean (add after cooking).
Infuse with coffee beans, citrus zest, or spices for variations.
Add a splash of liqueur for a grown-up twist.
Do not freeze, as it may separate.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: French
- Diet: Vegetarian
Nutrition
- Serving Size: 2 tablespoons
- Calories: 90
- Sugar: 6g
- Sodium: 15mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 75mg
