Makes about 2 cups Difficulty
6 large egg yolks 1/2 cup sugar 1 cup milk 1 cup cream (we used Organic Valley heavy cream) 2 teaspoons vanilla
Add egg yolks and sugar to a medium bowl and mix until slightly thickened. Add milk and cream to a heavy saucepan over medium heat. Let cook just until bubbles start to form around edges, do not boil. Slowly pour the milk mixture into the egg mixture, stirring constantly. Pour the entire mixture back into the pan. Turn the heat to low and cook and stir until the sauce is slightly thickened. Remove from the heat and continue to stir for 2 more minutes. The sauce should be the consistency of heavy cream. Place a fine sieve over a bowl and strain the sauce. Let it cool for 10 minutes and add the vanilla stirring until blended.