Vanilla Custard Sauce - cooking recipe

Ingredients

2 cups whipping cream
1 vanilla bean, split lengthwise
4 large egg yolks
6 tablespoons sugar

Preparation

Place whipping cream in heavy medium saucepan.
Scrape in seeds from vanilla bean: add pod.
Bring cream to a simmer.
Whisk egg yolks and sugar in medium metal bowl to blend.
Gradually whisk in hot cream mixture.
Return mixture to saucepan and stir over medium-low heat until custard thickens and finger leave path when drawn across the back of a spoon, about 4 minutes (DO NOT BOIL).
Strain.
Cover and refrigerate custard sauce until cold, about 3 hours.
Can be prepared 1 day ahead. Keep refrigerated.