Vanilla Custard Sauce
Ingredients: 1 QT Heavy Cream, 1-1/3 C Milk, 1 C Sugar, 6 Egg Yolks, 3 TB Pure Vanilla
Directions: Combine heavy cream, milk and sugar in a sauce pan stirring constantly. When the temperature reaches 100 degrees, temper your egg yolks and add to mixture. Continue cooking and stirring until your mixture reaches 190 degrees. Remove from heat and add pure vanilla.
