Vanilla Dessert Sauce

• 4 extra large egg yolks
• 1/2 cup sugar
• 1 tsp cornstarch
• 1 3/4 cup scalded milk
• 1 tsp vanilla extract (I use extra)
• 1 1/2 tsp Cognac
• 1 seeds of 1/2 vanilla bean (optional)

1. Beat the egg yolks and the sugar in the bowl of a stand electric mixer fitted with a paddle attachment on medium high speed for 3 minutes, or until very thick.
2. Reduce to low speed, and add the cornstarch.
3. With the mixer still on low, slowly pour the hot milk into the egg mixture.
4. Pour the custard mixture into a saucepan and cook over low heat, stirring constantly with a wooden spoon, until thickened.
5. The sauce will coat the spoon like heavy cream.
6. Don't cook it above 180F or the eggs will scramble.
7. Pour the sauce through a fine mesh strainer.
8. Add the vanilla extract, Cognac, and vanilla seeds, if using, and chill.
9. *To scald milk, heat to just below the boiling point.
10. *
11. **This dessert sauce tastes delicious over cakes and other desserts of your choosing.
12. *

egg yolks, sugar, cornstarch, milk, vanilla, cognac, vanilla bean

Taken from cookpad.com/us/recipes/343089-vanilla-dessert-sauce (may not work)