This is so easy but adds a delicious, rich touch to any dessert, ice cream, brownies, even waffles or French toast! I originally made this to go with my pumpkin French toast and loved it. It's very easy and takes just a few minutes to make.
Ingredients:
1 cup of heavy cream (or half and half)
1 vanilla bean pod or 1 tsp vanilla extract
4 egg yolks
3 tbsp sugar
Cut the vanilla bean in half and Scrape the beans out and add them and the empty pod to the cream. Heat the cream over medium low heat until it simmers, stirring occasionally.
In the meantime, beat the yolks and sugar with an electric mixer until well blended and the yolks turn pale.
When the cream comes to a simmer, take it off the heat and whisk in a slow steady stream of cream into the eggs. Do this very slowly with small amounts or you'll end up with scrambled egg yolks. Once you've whisked in at least half the cream, slowly pour the egg and cream mixture back into the pot of cream and whisk. Turn the heat back to medium low and heat, stirring occasionally until it thickens. This will only take a couple minutes.
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