Silky Vanilla Bean Custard Sauce

1. Prepare Egg Yolks

Begin by separating four egg yolks from their whites. You can reserve the whites for another purpose. Lightly whisk the yolks just to break them up and set them aside.

2. Heat Milk Mixture

Next, pour two cups of milk into a heavy-bottomed pot. Add three tablespoons of sugar to the milk, along with the seeds scraped from a 2-inch piece of vanilla bean. After scraping out the seeds, toss the whole vanilla bean into the pot as well, ensuring you capture all the flavor.

3. Prepare Strainer

Set a strainer over a heatproof bowl so it’s ready for later. Then, place the pot with the milk mixture over medium heat, stirring occasionally to prevent any scorching at the bottom. Heat the milk until it’s hot but not boiling.

4. Temper Egg Yolks

Now, it's time to temper the egg yolks. Slowly pour a small amount of the hot milk into the yolks while whisking constantly. This gradual addition of heat prevents the yolks from curdling. Once the yolks are warmed, pour them back into the pot with the remaining milk, whisking to combine everything smoothly.

5. Cook Custard

Continue to cook the mixture over medium heat, stirring constantly with a spoon. You’ll know it’s ready when the custard thickens enough to coat the back of the spoon. This process ensures the sauce reaches the right consistency without boiling, which could cause it to curdle.

6. Strain Custard

Quickly strain the custard through the prepared strainer into the heatproof bowl. This step removes any bits of cooked egg and the vanilla bean, leaving you with a smooth and silky sauce.

7. Serve

Serve the custard warm or chilled, depending on your preference. For a richer custard, you can substitute half-and-half for the milk. If you prefer a thicker sauce, simply add one more egg yolk. Alternatively, if you don't have a vanilla bean, one teaspoon of vanilla extract added after cooking will also infuse the sauce with wonderful flavor.