Vanilla Cream Sauce
Serves: 2½ cups
 
Ingredients
  • 1 cup heavy whipping cream
  • 1 cup whole milk
  • 1 vanilla bean, split lengthwise, seeds scraped and reserved 5 large egg yolks
  • 1⁄2 cup sugar
  • 1⁄8 teaspoon sea salt
Instructions
  1. In a medium saucepan, heat cream, milk, and vanilla bean and reserved seeds over medium heat, stirring frequently, just until bubbles form around sides of pan. (Do not boil.) Cook for 5 to 6 minutes. Remove from heat.
  2. In a medium bowl, whisk together egg yolks and sugar until slightly pale yellow and sugar starts to dissolve.
  3. Discard vanilla bean. Slowly add milk mixture to egg yolk mixture, stirring constantly. Stir in salt. Return milk mixture to saucepan, and cook over low heat until sauce thickens enough to coat the back of a wooden spoon. Remove from heat, and pour through a fine-mesh sieve, discarding solids. Pour into an airtight container, and refrigerate for at least 2 hours before serving or for up to 3 days.
Recipe by Paula Deen Magazine at https://pauladeenmagazine.com/toasted-coconut-tres-leches-bread-pudding/