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Tahitian vanilla custard sauce





Ingredients (Serving Size : 6) :


8 egg yolks

175 g sugar cane

1 liter whole milk

1 or 2 Tahitian vanilla bean(s) Grand Cru Raiatea®



Scald the milk and keep it hot in the top of a double boiler



Split the vanilla bean lengthwise with a sharp tipped knife, then scrape the tiny black seeds out of the pod into a small dish.


Set asie.


Add vanilla to hot milk and let steep for 15 minutes minimum.


Meanwhile, in a bowl, beat the egg yolks with the sugar until they are fluffy and white.


Still beating with a whisk, pour the hot milk into the egg yolks.


Return the mixture to the double boiler and heat it gently stirring often, until it thickens enough to coat a spoon.


·Serve this sauce warm of cool over puddings, sweet soufflés, etc...