Vanilla Sauce

milk 480ml

heavy cream 480ml

salt 5gm

sugar 227gm

egg yolk 284gm

vanilla essence 12ml

Method:

Combine the milk and cream with salt and 113gm sugar in saucepan the bring the boil, string to disolve the sugar.

Mean while, blenld the eeg yolk with remaining 113gm sugar with whisk.

Temper the egg yolk with 1/3 of hot milk, whipping constantly.

Return the tempered egg yolk to the remaining hot milk and continue cooking until the mixture thicken enough to coat the spoon.

Ice bath.