Tuesday, August 5, 2014

Vanilla Dipping Sauce

  • 1 cups heavy cream
  • 1 cups whole milk
  • 1 vanilla beans, split and scraped
  • 6 egg yolks
  • 1/2 cup granulated sugar
  • 1 tablespoon vanilla extract

  1. In a medium saucepan, bring the cream and milk to a simmer and add the vanilla beans.
  2. In a medium bowl, whisk together the egg yolks and sugar until they become a pale yellow color, 3 to 5 minutes.
  3. When the milk/cream simmers, pour it gently over the egg yolks and whisk to blend.
  4. Pour the entire mixture back into the pot and cook, stirring with a wooden spoon, until the mixture thickens slightly, 5 to 8 minutes.
  5. The sauce should register about 170 degrees F on a thermometer and still be smooth. Strain into a bowl, stir in the vanilla and allow to cool slightly before refrigerating.

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