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...