Palo Vanilla Sauce - cooking recipe

Ingredients

1 1/4 cups heavy cream
1/4 vanilla bean, split lengthwise
3 tablespoons sugar
2 small egg yolks

Preparation

Bring heavy cream and vanilla bean to a low boil in a saucepan over medium heat.
Combine sugar and egg yolks.
Add 2 spoonfuls of boiling cream to egg mixture and stir well, then pour back into the remaining cream and continue to cook over low heat, stirring constantly for 3 to 4 minutes.
Serve warm with Palo Chocolate Souffle.