Serve this delightful sauce over bread puddings, apple dumplings, coffee cake, baked apples, soufflés, puddings, blackberry cobbler.
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- 1 c
- heavy cream
- egg yolks
- 1/4 c
- butter, chopped
- 8 Tbsp
- 1 Tbsp
1In a small saucepan over medium heat, bring the milk to a simmer. Meanwhile, in a medium bowl, whisk the egg yolks and the sugar together until a ribbon forms when the whisk is lifted from the mixture. Whisk constantly while slowly pouring the hot milk into the yolk-
Return the mixture to the saucepan. Over low heat, stir constantly with a wooden spoon until the mixture thickens. Be careful not to overcook or the eggs will scramble. The sauce is finished when you can dip a spoon into it, then draw your finger over the back of the spoon and have a track remain that is almost free of sauce.
Remove the sauce from the heat and stir in the vanilla. Serve, or chill in refrigerator (covered with plastic wrap) and use later.