Vanilla Custard Sauce

• 1 vanilla bean
• 2 cups (500 ml) milk
• 3

Split open the vanilla bean lengthwise, place in a medium saucepan (do not use an aluminum pan as this will blacken the sauce) with the milk and bring just to a boil. Remove the pan from the heat and leave to infuse for 7 to 8 minutes, then remove the vanilla bean.

Away from the heat, in the top of a double boiler, whisk together the eggs, sugar, and a pinch of salt, then whisk in the h