First of all, to prepare our delicious vanilla sauce, we take a saucepan where we will pour both the cream and the milk. Take the vanilla pod and using a thin-tipped knife cut lengthwise, scrape all the seeds inside and combine both the seeds and the pod with the cream and milk in the saucepan.

Bring everything to a boil over low heat, turn off and let it rest for 30 minutes, in this way we will flavor the milk and vanilla cream.

In the meantime, take a large bowl where we will pour the sugar with the egg yolks, beat them vigorously with the electric whisk or at medium speed with the planetary mixer.

After 30 minutes of rest, take the mixture of milk and cream and combine it, filtering it through a sieve, with the previously whipped egg yolks; then mix everything with a whisk and in a delicate way; bring the mixture back into the saucepan and continue cooking on a low flame.

We mix the cream vigorously with a whisk without ever bringing it to a boil, the sauce should not exceed 83 ° C, better remove it from the heat a little earlier because it does not heat up too much as the pot is still very hot.

When the vanilla sauce is ready, move it to a ceramic pan and cover it in contact with cling film, in this way a crust will not form on the surface.

How to store the vanilla sauce:

The vanilla sauce can be stored in the refrigerator, covered with cling film, for a maximum of 2 days. We do not recommend freezing

Useful tips:

For a more summery and citrusy flavor, replace the vanilla pod with the zest of an orange or a lemon. On the other hand, if the vanilla bean has a too intense flavor, replace it with vanillin or a simple vial with vanilla flavor.