vanilla-custard-sauce-102718.json

{
    "directions": [
        "Whisk egg yolks and sugar in medium bowl until well blended, about 2 minutes. Bring milk and vanilla bean to boil in heavy medium saucepan; gradually whisk into yolk mixture. Return custard to saucepan and stir over medium heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 4 minutes (do not boil). Transfer to bowl. Cover and refrigerate until cold. (Can be prepared 1 day ahead. Keep refrigerated.)"
    ],
    "ingredients": [
        "6 large egg yolks",
        "6 tablespoons sugar",
        "2 cups whole milk",
        "1 vanilla bean, split lengthwise"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Sauce",
        "Milk/Cream",
        "Dairy",
        "Egg",
        "Dessert",
        "Winter",
        "Chill",
        "Kidney Friendly",
        "Vegetarian",
        "Pescatarian",
        "Wheat/Gluten-Free",
        "Peanut Free",
        "Tree Nut Free",
        "Soy Free",
        "Kosher"
    ],
    "title": "Vanilla Custard Sauce",
    "url": "http://www.epicurious.com/recipes/food/views/vanilla-custard-sauce-102718"
}