- 4 egg yolks
- 1/4 cup sugar
- 1 vanilla bean
- 1 1/2 cups milk
With a paring knife, split the vanilla bean down its length and scrape out the seeds
Combine milk, sugar and vanilla in a saucepan and heat until just before boil. Bring the mixture to a simmer and remove from heat
In a mixing bowl, whisk together egg yolk and sugar.
Gradually add the hot milk to the yolk mixture, keeping a consistent whisk until the mixture is incorporated.
Once the mixtures are fully incorporated, pour into a saucepan and return to stove.
Stir over low heat until custard thickens.
To test consistency, drag your finger across the back of the wooden spoon. If custard leaves a path, take it off the stove.
Strain sauce into a bowl to take out vanilla and keep texture smooth. slightly.
Cover the custard with plastic wrap making direct contact on the mixture and chill until fully thickened. (24 hours for best results)