Vanilla Custard Sauce

from Karen MacNeil

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(Makes 1˝ quarts)

2 cups milk
1 cup evaporated cane juice, or sugar
˝ teaspoon grated orange rind
˝ teaspoon lemon rind
˝ vanilla bean split, or 1 tablespoon pure vanilla extract
6 large egg yolks
2 cups heavy whipping cream

  1. Combine the milk, sugar, orange and lemon rind, and split vanilla bean in a heavy copper or stainless steel saucepan. Scald the milk and remove from flame. Strain the milk to remove the vanilla bean and citrus rinds.
  2. Separate the eggs. Reserve the whites for another recipe, (they may be frozen). Place the egg yolks in a bowl and whisk thoroughly. Slowly pour the hot milk into the beaten yolks, whisking constantly.
  3. Transfer the mixture back to the saucepan. Cook over very low direct heat or simmering water, stirring constantly with a spoon or spatula until the custard just begins to boil. Remove from heat and immediately pour in the heavy cream. (If you are using vanilla extract, add it at this point.) Cool and refrigerate.

HINT: Our method of making custard sauce differs from others who caution, “do not boil.” If the mixture separates, whipping at high speed will reconstitute the sauce.

For Chocolate Custard Sauce, add 6 ounces dark semi-sweet melted chocolate to the above recipe