Vanilla Sauce

Ingredients:

0.5 Liter 35% cream

0.5 Liter milk

12 egg yolks

300 g sugar

4 tsp cornstarch dissolved in cold milk

1 fresh vanilla bean or 2 tsp vanilla extract

Method:

1. Combine milk with cream and bring to the simmering point with the fresh
vanilla.
2. Beat 12 egg yolks with 300 g of sugar in your (Kitchen aide) mixer until nice
and creamy, approximately 10 -12 minutes.
3. Pour hot milk and cream into the creamed mixture nice and slowly to make
sure it doesn’t curdle.
4. Add dissolved cornstarch
5. Remove from the mixing machine but leaving it in the bowl, heat over a
double boiler or water bath until it thickens or until it covers the back of a
spoon (85 degrees C).
6. Remove from heat and cool in an ice bath; again leaving it in the mixing bowl
and stirring periodically to prevent it from curdling and speed up the cooling
process.
7. When cold, store in appropriate container in fridge.

Note: May be flavoured with any desired liqueur.