Edgar's Vanilla Cream Sauce

by trent

Prep time: 0:30 Overall time: 2:00

Servings: 24 servings

INGREDIENTS

8 egg yolks - separate well from whites
1 quart heavy cream
1/2 cup sugar
4 tablespoons of vanilla

INSTRUCTIONS

Heat cream and 1/4 of the sugar to scalding (a double boiler works well). Whisk egg yolks and the rest of the sugar. Add some cream to yolks, whisking constantly. Then add this back into the cream, heating and stirring until thickened. (This takes a while.) Remove from heat and stir in vanilla. Cover with plastic wrap (right on the surface) and cool, stirring every 10-15 minutes.

CHEF COMMENTS

This recipe makes about a quart. Unless you need a lot, cut the recipe in half.

Tagged: sauces, vanillasauce add tags

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