This is a modified version of the recipe I learned from my pastry course a few months ago. I didn’t have whipping or half and half cream at home, so I thought I would use milk and do a light version. It came out better than I thought! It may not be as creamy but it tastes almost as good as the original recipe! You can use it over any dessert, e.g. cakes, pies, puddings, pastries, cobblers, etc.
- 300 mL 2% milk
- 4 egg yolks
- 50 gram granulated sugar
- 1/2 to 1 vanilla bean
- Gently whisk 1/3 of the milk with sugar and egg yolks, set aside
- Cut and scrape vanilla bean
- Put vanilla bean, including the pod, into the remaining of the milk and heat in a non-stick pot over medium heat until boil.
- Turn heat down to low
- Pour some boiled milk into egg mixture to temper, then pour back into the pot
- Heat mixture until thick enough to coat back of wooden spoon, stirring constantly
(Coat back of wooden spoon with sauce, draw a streak in the middle with your finger, if streak stays clear, the sauce is ready. Watch closely when cooking, the sauce thickens quite quickly. Do not over cook or you will have scrambled eggs instead!)
- Remove from heat, strain twice through a fine mesh
- Serve immediately or cool then refrigerate
- Use within one week
Original recipe by Chef Marco Ropke at the Pastry Training Centre of Vancouver