Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 2 cups | Heavy cream |
| ½ cup | Sugar |
| 1 \N | Vanilla bean split and |
| \N \N | Scraped |
| 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
EMERIL LIVE SHOW #EMIA62