Edgar's Vanilla Cream Sauce


prep 0:30       total 2:00


24 servings



8 egg yolks
1 qt. heavy cream
1/2 cup sugar
4 tbsp. vanilla


Heat cream and 1/4 of the sugar to scalding (a double boiler works well). Whisk egg yolks and the rest of the sugar. Add some cream to yolks, whisking constantly. Then add this back into the cream, heating and stirring until thickened. (This takes a while.) Remove from heat and stir in vanilla. Cover with plastic wrap (right on the surface) and cool, stirring every 10-15 minutes.

Author's Comments

This recipe makes about a quart. Unless you need a lot, cut the recipe in half.

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