Ingredients:
1 cup milk
1 cup heavy cream
5 large egg yolks
1/2 cup granulated sugar
1 tsp. vanilla extract
Instructions:
In small saucepan bring milk and cream to a boil. Remove from heat and let stand, covered, for 15 minutes. In medium mixing bowl beat yolks with sugar until pale and thick, 3 to 4 minutes. Strain cream mixture. Slowly pour cream mixture into egg mixture, stirring constantly, until blended. Return to saucepan and cook over medium-low heat, stirring constantly with a wooden spoon, just until thickened. Do not boil or sauce may curdle. Add vanilla. Pour into a small container; cover and chill.
Note:
If disaster should strike and the custard curdles, remove from stove and whirl in a blender. As hot liquids tend to splash, be careful the hot custard does not splash out of the blender while blending.
Makes 2 1/2 cups.
Date: October 15, 2006