A great sauce for cakes, pastries and pies.
- 40gr sugar
- 250gr cream
- 1/2 vanilla bean or 1 tsp vanilla extract
- 3 egg yolks
Makes approximately 300ml
Heat the cream, sugar and vanilla in a thick based sauce pan. When it boils, add it bit by bit to the yolks while whipping continuously.
Pour the egg mixture back into the pan. Heat while stirring until the mixture coats the back of a wooden spoon with a creamy layer that doesn’t flow down when pulling your finger through.
Turn off the heat. Push some clingfilm on top of the custard. This prevents a skin from forming. Leave to cool.