A delightful and creamy vanilla custard sauce, perfect for pairing with desserts or enjoying on its own.
Pour the heavy whipping cream into a medium saucepan.
Use a heavy-bottomed saucepan to prevent scorching.
Split the vanilla bean lengthwise and scrape out the seeds. Add both the seeds and the pod to the cream.
Scraping the seeds ensures maximum vanilla flavor.
Heat the cream mixture over medium heat until it begins to simmer. Do not let it boil.
Stir occasionally to prevent a skin from forming.
In a mixing bowl, whisk together the egg yolks and sugar until smooth and pale.
Whisking thoroughly ensures a smooth custard.
Gradually add the hot cream mixture to the egg yolk mixture while whisking constantly.
Adding the cream slowly prevents the eggs from curdling.
Return the mixture to the saucepan and cook over medium-low heat, stirring constantly, until it thickens enough to coat the back of a spoon.
Avoid boiling to maintain a smooth texture.
Strain the custard through a fine-mesh strainer into a clean bowl.
Straining removes any lumps or impurities.
Cover and refrigerate the custard sauce until cold, about 3 hours.
Chilling enhances the flavor and thickens the sauce.
Serve the custard sauce with your favorite dessert or as a topping.
Garnish with a sprinkle of nutmeg or a dollop of whipped cream for extra flair.
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