Prep 20 mins
Cook 0 mins
While Charlotte aux Pommes (the recipe is posted separately) is often served in France with an apricot sauce, in Normandy, this custard sauce is often what comes with a Charlotte. It is also good over fruit, or in trifles.
- Run the tip of a paring knife lengthwise down the vanilla bean.
- In a saucepan, bring the milk, heavy cream and vanilla bean to a boil.
- Reduce heat and simmer 4 to 5 minutes.
- Meanwhile, beat the egg yolks and sugar until thick and lemony in color.
- Remove the vanilla bean, rinse it and tuck it into a sugar bowl to flavor and scent your sugar.
- Gradually and carefully stir about half the cream mixture into the egg yolks.
- Place the sauce pan over low heat and slowly pour, stirring all the while, the egg yolk cream mixture into the rest of the cream in the saucepan.
- Simmer, stirring frequently, until the mixture begins to thicken, 4 to 5 minutes.
- Do NOT boil.
- Remove from heat and strain the sauce thru a fine mesh strainer into a bowl.
- Note: If you do not care for the black flecks in the custard from the vanilla bean, you can use 1/2 teaspoon of pure vanilla.