Blueberries in Vanilla Sauce
16 oz half and half
4 oz sugar (2oz+2oz)
5 oz egg yolk
1/2 vanilla bean pod, scrape out the seeds
Or 1 tsp vanilla extract
Combine 1/2 & 1/2 with 2 oz sugar in a saucepan. Bring to a boil, stir to dissolve sugar.
In a bowl whisk egg yolks with remaining 2 oz sugar.
Temper the yolks by adding 1/3 of the hot milk to the yolks while whisking constantly.
Add the tempered yolks to the saucepan and cook, stirring constantly with a wooden spoon or spatula until nappe (it’s thick enough that you can run your finger through the sauce on the back of the spoon and it leaves a line)
Strain through a mesh strainer into a container sitting in ice water. Allow to cool.