Custard Sauce (Irish)

The custard sauce is not a thick, pudding like sauce. It should have a pour-able, just thickened consistency when done.

2½ cups milk (600 mL)
½ vanilla bean
6 egg yolks
¼ cup sugar (50 g)

Combine the milk and vanilla bean in a medium saucepan and bring almost to a boil over medium-high heat. Reduce the heat and simmer for 2 minutes. Remove and discard the vanilla bean.

In a medium bowl, beat the egg yolks and sugar together until thick. Whisk in half the hot milk, then whisk the mixture back into the milk remaining in the saucepan. Cook over low heat, stirring constantly, until the custard thickens and coats the back of a spoon.

Strain into a small bowl, then cover and refrigerate. The sauce will keep for about 2 days in the refrigerator.

Makes about 3 cups (720 mL).