Preparation / Directions:
Serve on the side with souffle au chocolat. 1. Boil milk with the split vanilla bean steeped in it. Cover immediately after milk has boiled to preserve flavor. 2. In a bowl, mix the sugar and egg yolks, beating with a wooden spoon until frothy, thick and nearly white. Slowly add milk. Pour the mixture back into the saucepan and cook over a low flame, stirring continuously with a spatula to prevent the egg yolks from coagulating. 3.
As the sauce heats, the egg yolks will cause it to thicken. As soon as the cream coats the spoon, remove from heat and pour into a bowl. Allow to cool.
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