Yield: 40 fluid ounces
Notes: Method: Stirred Custard
1 quart Half and half
1 Vanilla bean, split
12 Egg yolks
10 ounces Granulated sugar
1. Using a heavy nonreactive saucepan, bring the half and half and vanilla bean just to a boil.
1. Using a heavy nonreactive saucepan, bring the half and half and vanilla bean just to a boil.
2. Whisk the egg yolks and sugar together in a mixing bowl. Temper the egg mixture with approximately one-third of the hot half-and-half, and then return the entire mixture to the saucepan with the remaining half-and-half.
3. Cook the sauce over medium heat, stirring constantly, until it is thick enough to coat the back of a spoon. Do not allow the sauce to boil.
4. As soon as the sauce thickens, remove it from the heat and pour it through a fine mesh strainer into a clean bowl. Chill the sauce over an ice bath, then cover and keep refrigerated. The sauce should last 3 to 4 days
Variations:
Chocolate Custard Sauce -- Stir 6 ounces (180 grams) of finely chopped dark chocolate into the strained custard while it is still warm. The heat of the custard will melt the chocolate.
Coffee Custard Sauce -- Add 1 fluid ounce (30 milliliters) of coffee extract or compound to the warm custard.
Frangelico Custard Sauce -- Omit the vanilla bean. Stir in 0.08 fluid ounces (2.5 milliliters/1/2 teaspoon) of vanilla and 1 to 1 1/2 fluid ounces (30-45 milliliters) of Frangelico, to taste.
Saffron Custard Sauce -- Omit the vanilla bean. Steep 1/8 teaspoon (0.5 millimeters) of saffron with the half and half.
Earl Gray Crème Anglaise -- Omit the vanilla bean. Steep 4 Earl Gray tea bags for 4 minutes in the half and half. Remove the tea bags, and then prepare the sauce as directed.
Ginger Custard Sauce -- Omit the vanilla bean. Steep 3 ounces (90 grams) chopped fresh ginger for 10 minutes in the half and half. Reheat and continue preparing the sauce as directed. The chopped ginger will be strained out in Step 4.
Pistachio Custard Sauce -- Omit the vanilla bean. Place 4 ounces (120 grams) of finely chopped pistachio nuts in the saucepan with the barely boiling half-and-half. Remove from the heat, cover and steep for up to 1 hour. Uncover the mixture, reheat and continue preparing the sauce as directed. The ground nuts will be strained out in Step 4. One fluid ounce (30 milliliters) pistachio compound may be added to intensify the flavor.
Notes: Method: Stirred Custard
1 quart Half and half
1 Vanilla bean, split
12 Egg yolks
10 ounces Granulated sugar
1. Using a heavy nonreactive saucepan, bring the half and half and vanilla bean just to a boil.
1. Using a heavy nonreactive saucepan, bring the half and half and vanilla bean just to a boil.
2. Whisk the egg yolks and sugar together in a mixing bowl. Temper the egg mixture with approximately one-third of the hot half-and-half, and then return the entire mixture to the saucepan with the remaining half-and-half.
3. Cook the sauce over medium heat, stirring constantly, until it is thick enough to coat the back of a spoon. Do not allow the sauce to boil.
4. As soon as the sauce thickens, remove it from the heat and pour it through a fine mesh strainer into a clean bowl. Chill the sauce over an ice bath, then cover and keep refrigerated. The sauce should last 3 to 4 days
Variations:
Chocolate Custard Sauce -- Stir 6 ounces (180 grams) of finely chopped dark chocolate into the strained custard while it is still warm. The heat of the custard will melt the chocolate.
Coffee Custard Sauce -- Add 1 fluid ounce (30 milliliters) of coffee extract or compound to the warm custard.
Frangelico Custard Sauce -- Omit the vanilla bean. Stir in 0.08 fluid ounces (2.5 milliliters/1/2 teaspoon) of vanilla and 1 to 1 1/2 fluid ounces (30-45 milliliters) of Frangelico, to taste.
Saffron Custard Sauce -- Omit the vanilla bean. Steep 1/8 teaspoon (0.5 millimeters) of saffron with the half and half.
Earl Gray Crème Anglaise -- Omit the vanilla bean. Steep 4 Earl Gray tea bags for 4 minutes in the half and half. Remove the tea bags, and then prepare the sauce as directed.
Ginger Custard Sauce -- Omit the vanilla bean. Steep 3 ounces (90 grams) chopped fresh ginger for 10 minutes in the half and half. Reheat and continue preparing the sauce as directed. The chopped ginger will be strained out in Step 4.
Pistachio Custard Sauce -- Omit the vanilla bean. Place 4 ounces (120 grams) of finely chopped pistachio nuts in the saucepan with the barely boiling half-and-half. Remove from the heat, cover and steep for up to 1 hour. Uncover the mixture, reheat and continue preparing the sauce as directed. The ground nuts will be strained out in Step 4. One fluid ounce (30 milliliters) pistachio compound may be added to intensify the flavor.
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