Ingredients:
2 cups whole milk
1/2 cup heavy cream
1/2 cup granulated sugar
1 vanilla bean, split and seeds scraped
4 large egg yolks
1 tablespoon cornstarch
Directions:
In a medium saucepan, combine the whole milk, heavy cream, and half of the sugar. Add the split vanilla bean and scraped seeds. Heat over medium heat until the mixture begins to steam, but do not let it boil.
In a separate bowl, whisk together the egg yolks, remaining sugar, and cornstarch until smooth and pale.
Gradually pour the hot milk mixture into the egg yolk mixture, whisking constantly to temper the eggs.
Return the mixture to the saucepan and cook over low heat, stirring constantly, until the sauce thickens and coats the back of a spoon, about 5-7 minutes. Do not let it boil.
Remove the saucepan from heat and discard the vanilla bean. Strain the sauce through a fine mesh sieve into a bowl to remove any lumps.
Allow the sauce to cool slightly, then cover and refrigerate until ready to use. The sauce will continue to thicken as it cools.
Serve warm or chilled over desserts like apple strudel, pancakes, or fruit compote.