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| Vanilla Custard Cream Sauce |
Okay, so you're planning on making those fried banana dumplings (you are aren't you?!) and here I am holding out on you. I mentioned the vanilla custard cream sauce that I made to go with the dumplings but I never gave you the recipes, shame on me. Honestly I think you can survive just fine without the cream sauce, but if you happen to have the sweetest tooth on the planet then this one is for you.
I thought it would only be fair to share this one with you because it truly is delicious. The custard turned out smooth and creamy, just flawless. I would certainly make this dessert sauce again, I will just pair it with something a little more. like fresh fruit.
You start off by simmering a hefty amount of heavy cream with some vanilla. The original recipe calls for vanilla beans, and as much as I would love love love to. I just can't bring myself to buy a jar at $13.00 a pop. So, instead I used vanilla extract (what?! it was the good kind, I promise). I'll tell you, this turned out super yummy and vanilla, so you go ahead and spare the expense by using extract.
Hey, where the eggs go? Ah yes, they're covered by oh about a bag of sugar. It's really only a couple (or six) tablespoons but it sure seemed like a lot more.
There those sneaky eggs go. All mixed and merry, hanging out with the sugar.
When it came time to mix in the hot cream I did a little tempering. I just added about 1/2 cup of the hot cream to the egg bowl slowly while whisking. Once I felt comfortable that the egg temperature had adjusted enough not to scramble the rest (vanilla scrambled eggs, bleach) I whisked the whole egg mixture into the pan with the remaining cream and vanilla.
Once your custard passes the finer swipe test you're ready to take it off the heat and stick it in the refrigerator. It has to cool for at least three hours, but I thought it was worth the wait!
Vanilla Custard Cream Sauce (adapted from epicurious.com)
Ingredient:
2 C heavy cream
2 Teaspoon vanilla extract
4 Egg yolks
6 Tablespoon granulated sugar
How to make Vanilla Custard Cream Sauce:
Steps 1.
Pour heavy cream and vanilla into a medium saucepan. Bring cream to simmer.
Steps 2.
In a medium metal bowl, whisk egg yolks and sugar to blend.
Steps 3.
Gradually whisk in 1/2 C cream mixture.
Steps 4.
Return entire bowl of egg mixture to saucepan and stir over medium-low heat about 5 minutes, or until thickened.
Steps 5.
Remove to a large glass bowl, cover and refrigerate until cold, about 4 hours.
Tips: Sauce can be made 1 day in advance. Keep refrigerated until ready to use.
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