Serves: 2
Total Calories: 523
In a medium bowl, combine sugar, egg yolks and cornstarch until well blendedset aside.
In a heavy 2-quart saucepan over medium heat, bring half-and-half to just under boiling. Remove from heat. Gradually stir hot half-and-half into egg yolk mixture. Return to saucepan. Cook and stir over low heat until sauce heavily coats a metal spoon (do not boil). Remove from heat.
Stir in vanilla. Place waxed paper or plastic wrap directly on surface of sauce let cool.
Serve at room temperature or chilled over berries. Refrigerate leftover sauce.
This Rich Vanilla Sauce For Berries recipe is from the Outdoor Dining And Grilling Cookbook. Download this Cookbook today.
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