Vanilla sauce 1
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Heavy cream |
| ½ | cup | Sugar |
| 4 | Egg yolks | |
| 1 | tablespoon | Flour |
| 1 | tablespoon | Vanilla extract |
| ¼ | teaspoon | Salt |
| 2 | Scoops vanilla ice cream | |
Directions
Combine cream and sugar in a twoquart saucepan and bring just to a boil. Remove from heat. Beat egg yolks, flour, vanilla and salt; stir in a little of the hot cream. Add this mixture to the rest of the hot cream. Cook, stirring constantly (do not overcook) until just thickened. Remove from heat and add ice cream, stirring until melted.
Strain. Serve with Greenbrier Bread Pudding.
To prepare Brandy Custard Sauce: Add brandy to taste after vanilla sauce is ready.
To prepare Grand Marnier Sauce: Add Grand Marnier to taste after vanilla sauce is ready.
CHEF DU JOUR ROBERT WONG SHOW #DJ9452 Recipe courtesy of The Greenbrier
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