You can make this sauce up to 2 days ahead; press plastic wrap directly onto the surface to prevent a skin from forming, and refrigerate.

　　

Ingredients

makes about 2 cups

　　4 large egg yolks

　　1/4 cup sugar

　　1 cup milk

　　3/4 cup heavy cream

　　1/2 vanilla bean, halved lengthwise

　　

Step 1

Whisk together the yolks and sugar in a medium bowl until pale, about 4 minutes.

　　

Step 2

Pour the milk and cream into a medium saucepan. Scrape in the vanilla seeds; add the bean. Heat over medium heat until just about to simmer. Reduce heat to low; whisk 1/3 cup into the egg yolk mixture. Return to the pan. Cook over medium heat, stirring, until thick enough to coat the back of a wooden spoon, about 8 minutes.

　　

Step 3

Pour the mixture through a fine sieve into a stainless-steel bowl set in a large ice-water bath. Discard the solids. Chill until cold, stirring occasionally.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.