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.
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...