Vanilla Custard Sauce

By akselden

Ingredients

• 2 cups half-and-half or light cream
• 6 egg yolks
• 2/3 cup sugar
• 1/8 teaspoon kosher salt
• 1 tablespoon pure vanilla or
• 2 vanilla beans, split lengthwise
• Cake or fresh fruit

Preparation

Step 1

Heat half-and-half until simmering. In separate bowl, whisk egg yolks, sugar, and salt. Gradually whisk in hot cream. Return to saucepan and cook over medium-low heat, stirring constantly until custard thickens. Strain into bowl through fine mesh sieve. Stir in vanilla or scrape seeds from vanilla beans into mixture. Makes 2 1/2 cups. Serve over cake or with fresh fruit.