- Stainless Steel Saucepan (Ideal for heating milk and making custard sauces due to its even heat distribution.)
- Mixing Bowls (2) (One bowl for combining ingredients, another for final mixing or whisking of the custard.)
- Whisk (Essential for blending eggs with the milk mixture smoothly in the preparation of custard sauce.)
- Medium-sized Strainer (Useful for removing any lumps from your custard to ensure a smooth texture.)
- Measuring Cups and Spoons (Accurate measurements are crucial in baking, including making vanilla custard sauce.)
- Kitchen Thermometer (To monitor the milk's temperature precisely when heating it for the custard sauce.)
- Pastry Brush (Optional, for brushing vanilla bean or flavoring on ramekins if you're making individual portions of custard with caramelized sugar atop.)
- Silicone Ice Cream Scoop (Not directly used in the sauce but useful for serving the finished custard.)
1 1/2 cups half and half
1 vanilla bean, split lengthwise
6 large egg yolks
1/3 cup sugar
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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