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- In a saucepan, over high heat, whisk the cream together with the sugar and vanilla bean. Bring to a simmer and remove from the heat. In a bowl beat the egg yolks till thick and frothy. Temper the egg yolks by stirring just 1/4 c. of the sauce into the yolks, till incorporated. Turn the egg yolk mix into the sauce and stir till thoroughly blended. Return the saucepan to low heat and cook 2 to 4 min, stirring often to prevent scorching. Remove from the heat. Strain through a fine mesh sieve.
- This recipe yields 2 1/2 c..
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 340g | |
| Calories 1215 | |
| Calories from Fat 781 | 64% |
| Total Fat 88.8g | 111% |
| Saturated Fat 55.27g | 221% |
| Trans Fat 0.0g | |
| Cholesterol 329mg | 110% |
| Sodium 91mg | 4% |
| Potassium 182mg | 5% |
| Total Carbs 106.68g | 28% |
| Dietary Fiber 0.0g | 0% |
| Sugars 100.17g | 67% |
| Protein 4.92g | 8% |
