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Vanilla Bean Cream





Yields
Makes about 1 1/2 cups

Notes: This rich, smooth sauce can be made up to 2 days ahead and kept covered and chilled. Our favorite liqueurs for this recipe include Kahlúa, Frangelico, and Drambuie.

 1 vanilla bean
 1 1/2 cups milk
 3 egg yolks
 3 tablespoons sugar
 2 teaspoons cornstarch
  About 2 tbsp. brandy or liqueur (optional; see Notes)
Step 1
1

With a sharp paring knife, cut vanilla bean in half lengthwise. With the tip of a sharp knife, scrape out vanilla seeds into a small saucepan.

Step 2
2

Add bean halves and milk to saucepan and bring to a simmer over medium heat. Remove from heat and let mixture sit 15 minutes. Discard vanilla bean halves.

Step 3
3

Whisk egg yolks, sugar, and cornstarch into milk and bring to a boil over high heat, whisking constantly, until mixture boils and thickens slightly, about 3 minutes. Immediately pour mixture into a bowl and let cool, stirring occasionally, to room temperature. For extra fun, try adding up to 2 tbsp. brandy or liqueur to the bowl as cream cools.

Step 4
4

Note: Nutritional analysis is per tablespoon.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories24
% Daily Value *
Total Fat 1.1g2%

Saturated Fat 0.5g3%
Cholesterol 29mg10%
Sodium 8.4mg1%
Total Carbohydrate 2.5g1%

Dietary Fiber 0.0g0%
Protein 0.8g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.