Vanilla Sauce

This thin egg custard sauce complements well with cakes, ice cream, yeast dumplings/buns, apple strudel, etc.  Home-made vanilla sauce tastes excellent when fresh vanilla pods are used.

Method:
500 ml fresh milk
2 fresh vanilla pods
80 g sugar
125 ml fresh cream
5 "M" egg  yolks

Method:
In a small bowl, whisk sugar, cream and egg yolks together.

In a saucepan, add milk.  Cut each vanilla pod into two and scrape the seeds.  Add both seeds and pods to the milk.  Bring to a slight boil over medium heat.  Remove pods.

Then, add sugar/cream/egg yolks mixture.  Stir well.  Heat slowly over low/medium heat until the mixture starts to simmer.  Dip the back of a tablespoon into mixture.  The sauce is ready when it is slightly coated.  Quickly remove saucepan from heat and let it cool down completely.

Best served with cakes, ice cream, strudel and yeast dumplings/buns.

Bon Appetit!