My mom has made Angel Food Cake for years, and each time we throw away 10 to 11 perfectly good egg yolks. This time while making this light dessert, I just had to find something to go with the angel food that could use up a few of these eggs. So, thanks to some searching on Epicurious, I found this great Vanilla Custard Sauce. Not to thick, not to sweet, it make a great, and easy side with the angel food.
Ingredients:
1 1/2 cups half and half
1 vanilla bean, split lengthwise
6 large egg yolks
1/3 cup sugar
Place half and half in heavy medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring to simmer. Remove from heat, cover, and let steep 30 minutes.
Whisk yolks and sugar in medium bowl until thick. Gradually whisk half and half with vanilla bean into yolk mixture. Return mixture to same saucepan. Stir custard over low heat until thickened enough to leave path on back of spoon when finger is drawn across, about 6 minutes (do not boil). Pour into bowl. Chill uncovered until cold, at least 2 hours. DO AHEAD: Can be made 1 day ahead. Cover; chill. Discard vanilla bean before using.
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