Vanilla Custard Sauce

Directions

1. 1
   In a small saucepan, heat the milk and cream with the vanilla.
2. 2
   In a large bowl, whisk the egg yolks with the sugar until light and foamy, about 3 minutes.
3. 3
   Whisking constantly, pour the hot milk mixture into the egg yolks in a thin stream.
4. 4
   Return the custard to the saucepan and cook over moderately low heat, whisking constantly, until thickened, about 5 minutes; do not let the custard boil or it will curdle.
5. 5
   Immediately scrape the sauce into a clean bowl and whisk constantly to cool slightly.
6. 6
   Set the Vanilla Custard Sauce aside to cool completely, then refrigerate until ready to use.