Light Vanilla Custard Sauce

Name: Light Vanilla Custard Sauce
Yield: 5½ cups (1 L 320 ml)
Cuisine: American
Ingredients: 4½ cups (1 L 80 ml) low-fat milk, reserved from poaching the meringues (Step 4); 4½ cups (1 L 80 ml) low-fat milk, reserved from poaching the meringues (Step 4); 4 ounces (115 g) granulated sugar; 4 eggs; 1 vanilla bean, split lengthwise

Preparation info

5½ cups

Difficulty
Easy

Appears in

The Advanced Professional Pastry Chef

By Bo Friberg

Published 2003

About

Ingredients

4½ cups (1 L 80 ml) low-fat milk, reserved from poaching the meringues (Step 4)

Americas
United States
Sauce
Gluten-free
Vegetarian

Method

Pour the milk into a heavy saucepan. Using the back of a paring knife, scrape the seeds from the vanilla bean and add them to the milk. Discard the pods or save them for another use. Bring the milk to scalding. Remove from the heat and let steep for 30 minutes.
Place the saucepan back on the stove and reheat the milk to simmering.
In an oversized bowl