Vanilla Custard Sauce

1 1/2 cups whipping cream
1 vanilla bean, split lengthwise
4 egg yolks
1/4 cup sugar

Place cream in a heavy saucepan over medium heat. Scrape in the seeds from the vanilla bean; add pod. Bring to simmer. Remove from heat. Cover and let stand 1 hour to let flavors marry.

Whisk yolks and sugar in medium bowl to blend. Bring cream mixture to simmer over medium-low heat. Gradually whisk hot cream into yolks.

Return mixture to saucepan and stir until the custard thickens and coats spoon (about 4 minutes). Do not boil. Strain into bowl. Cover and chill.

Makes 1 cup.

Source of Recipe: Bon Appetit 1992 Yearbook