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1/1 Photo of Vanilla Custard Sauce
This is a recipe from Bon Appetit, October 1998, one that is so delicious that it needs no tweaking...the combination of these simple ingredients creates perfect kitchen alchemy. Decadent in the extreme, save it for those special occasions when you really want to WOW. One of the many reviews on that site used two capfuls of pure vanilla extract instead of the vanilla bean, but since I used a vanilla bean I can not vouch for this substitution.
Units: US | Metric
Serving Size: 1 (77 g)
Servings Per Recipe: 8
The following items or measurements are not included: