This is a special custard sauce with a deep, rich flavor.
Cut in half lengthwise:
1 vanilla bean
Scrape out the seeds and add along with the pod halves to:
2 cups whole milk, or 1 cup whole milk and 1 cup light cream or heavy cream, or 2 cups half-and-half
Whisk together in a medium bowl until slightly thickened:
6 large egg yolks
1/3 to 1/2 cup sugar
Pour the milk, and/or cream, and vanilla into a medium, heavy saucepan. Bring to a simmer, then remove from the heat, cover, and let stand for 15 minutes. Return to the heat and cook, stirring, over medium heat until bubbles form around the edges. Slowly whisk the hot milk into the egg yolks and sugar. Return this mixture to the saucepan. Rinse out and dry the mixing bowl, then set a fine-mesh sieve over the top. Place the saucepan over low heat. Using a heatproof rubber spatula or a wooden spoon, stir the sauce gently but constantly, sweeping the entire pan bottom and reaching into the corners. As soon as the sauce is slightly thickened, remove the pan from the heat and stir gently for 2 minutes to complete the cooking. The sauce should be the consistency of heavy cream and register around 170┬░F on an instant-read thermometer. Pour the sauce through the sieve, straining out the seeds and pod halves, and let cool for 10 minutes, stirring periodically to prevent a skin from forming.
Serve warm or cold. If chilling, let the sauce become completely cold before covering, as condensation will cause it to thin. The sauce can be covered and refrigerated for up to 3 days. To reheat, set the container of sauce in water heated to 165┬░F and stir until warmed through.
