Vanilla Custard Sauce
- 6 large egg yolks
- 6 tablespoons sugar
- 2 cups whole milk
- 1 vanilla bean split lengthwise
Whisk egg yolks and sugar in medium bowl until well blended, about 2 minutes. Bring milk and vanilla bean to boil in heavy medium saucepan; gradually whisk into yolk mixture.
Return custard to saucepan and stir over medium heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 4 minutes (do not boil). Transfer to bowl. Cover and refrigerate until cold. (Can be prepared 1 day ahead. Keep refrigerated.)
This recipe yields about 2 cups.