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Vanilla Bean Sauce
From Dorothy McNett's recipes at www.dorothymcnett.com. Use this as a dessert, served in demitasse cups (makes 4). Or, use as a drizzling sauce over fresh fruits of the season. How about served slightly warm over a scoop of vanilla or chocolate ice cream! It is the vanilla beans and the pepper that make this so special.
1 cup milk or half and half
Put the milk or half and half in a 2 cup glass measuring cup, and then using the tip of a sharp pointed knife, slit vanilla beans lengthwise and scrape out the seeds into the milk. Heat the milk/vanilla bean mixture 1 minute in microwave, scrape out more of the seeds and heat 1 more minute, do not let it boil. (Or, heat the milk the same way in a heavy bottomed saucepan, do not let it boil). In batter bowl, whisk the egg yolks very well and then whisk in the sugar, salt and a few grindings of pepper. Slowly drizzle the warm milk into the egg mixture, whisking well. Microwave 1 minute, whisk well. Cook another 30 seconds, whisk well. Repeat in 30 second intervals for 1-2 times more, or until the mixture is thickening. Whisk well, do not overcook. If cooking in the saucepan, cook and stir constantly over medium - low heat for several minutes or until thickened. Pour into serving dishes, or into sauce boat and serve slightly warm. Or, pour it into small demitasse cups and freeze for several hours. Remove "ice cream" from freezer about 10 minutes before serving.
Recipe created 2010-08-23.