Active Time

　　25 min

　　Total Time

　　1 1/2 hr

　　This recipe is an accompaniment for Boca Negra Chocolate Chipotle Cakes .

　　

Ingredients

Makes about 2 cups

　　1/2 vanilla bean, halved lengthwise

　　2 cups half-and-half

　　2 large eggs

　　1/2 cup sugar

　　

Special Equipment

an instant-read thermometer

　　

Step 1

Scrape seeds from vanilla bean into a 2- to 3-quart heavy saucepan with tip of a paring knife, then add pod and half-and-half and bring just to a boil. Remove from heat.

　　

Step 2

Whisk together eggs and sugar in a bowl until well combined, then add hot half-and-half mixture in a slow stream, whisking constantly. Transfer custard to saucepan and cook over moderately low heat, stirring constantly with a wooden spoon, until thickened and custard registers 175°F on thermometer, 5 to 10 minutes (do not let boil).

　　

Step 3

Pour custard through a fine-mesh sieve into a metal bowl, discarding solids. Set bowl in a larger bowl of ice and cold water and stir custard until cool. Chill in refrigerator, covered, until cold, at least 1 hour.

　　Cooks' note:

　　Custard sauce can be chilled, covered, up to 2 days.