Yield: 4 servings
|2 cups||Heavy cream|
|1 \N||Vanilla bean split and|
|5 \N||Egg yolks|
In a saucepan, over high heat, whisk the cream together with the sugar and vanilla bean. Bring to a simmer and remove from the heat.
In a bowl beat the egg yolks until thick and frothy. Temper the egg yolks by stirring just ¼ cup of the sauce into the yolks, until incorporated. Turn the egg yolk mixture into the sauce and stir until thoroughly blended. Return the saucepan to low heat and cook 2 to 4 minutes, stirring often to prevent scorching. Remove from the heat.
Strain through a fine mesh sieve.
Yield: 2½ cups
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