Vanilla Custard Sauce
  • ½ vanilla bean halved lengthwise
  • 2 cups half and half
  • 2 large eggs
  • ½ cup sugar
  1. Scrape seeds from vanilla bean into a 2- to 3-quart heavy saucepan with tip of a paring knife, then add pod and half-and-half and bring just to a boil. Remove from heat.
  2. Whisk together eggs and sugar in a bowl until well combined, then add hot half-and-half mixture in a slow stream, whisking constantly. Transfer custard to saucepan and cook over moderately low heat, stirring constantly with a wooden spoon, until thickened and custard registers 175ยบ on thermometer, 5 to 10 minutes (do not let boil).
  3. Pour custard through a fine-mesh sieve into a metal bowl, discarding solids. Set bowl in a larger bowl of ice and cold water and stir custard until cool. Chill in refrigerator, covered, until cold, at least 1 hour.
Custard sauce can be chilled, covered, up to 2 days.
Recipe by Raisin & Fig at