Ingredients
Method
- In a medium saucepan, combine milk, cream, and vanilla bean paste. Warm over medium heat until steaming and small bubbles form around the edges (about 170°F / 77°C). Do not boil.
- In a separate bowl, whisk egg yolks, sugar, and salt until pale and slightly thickened.
- Slowly pour a small amount of the hot milk mixture into the yolks while whisking, then pour the tempered yolks back into the saucepan.
- Return to low heat and stir constantly until the custard thickens enough to coat the back of a spoon (170–175°F / 77–80°C). Do not let it boil.
- Strain through a fine-mesh sieve into a clean bowl. Serve warm or chilled.
Notes
Serving Suggestions:
Pour over fresh strawberries, cakes, cookies, or bread pudding. Chill and churn for a luxurious vanilla gelato base. Storage:
Store in a sealed jar in the refrigerator for up to 3 days. Reheat gently before serving if desired. Notes:
Pour over fresh strawberries, cakes, cookies, or bread pudding. Chill and churn for a luxurious vanilla gelato base. Storage:
Store in a sealed jar in the refrigerator for up to 3 days. Reheat gently before serving if desired. Notes:
- To test doneness, dip a spoon into the sauce and swipe your finger down the back — if the line stays, it’s ready.
- If your sauce accidentally curdles, blend it immediately to smooth it out.