Vanilla Cream Sauce

Crema di Vaniglia


2 egg yolks
2 tablespoons sugar
1 cup milk or half and half
1 teaspoon vanilla extract
Yield: 1 ½ Cup
Printable Version
Mix together the egg yolks and sugar. Scald the milk and pour in a thin stream onto the egg yolks and sugar, stirring constantly. Strain into a double boiler. Cook the cream sauce, stirring constantly until for 10-15 minutes, or until the sauce is thick enough to coat the back of the spoon. (Preferably, cook the sauce carefully in a saucepan until thick.) Remove the sauce from the heat and stir in the vanilla. Cover the top of the sauce with plastic wrap to prevent a skin from forming a skin and chill until ready to serve.
Chef’s Tip:
Gentle cooking is the key to the success of this recipe, hurried high heat cooking will only produce sweet scrambled eggs.
©2015 Nick Stellino Productions