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Cardamom Custard Sauce

Serves: 8

   3 whole cardamon pods, crushed
   2 cups half-and-half
   4 egg yolks, at room temperature
   3 tablespoons granulated sugar
   1/4 teaspoon pure vanilla extract

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In a heavy, medium saucepan, over medium-high heat, bring the cardamom pods and half-and-half to a boil. Meanwhile, in a medium bowl, whick together the egg yolks and sugar until smooth, pale yellow, and thick, about 1 minute. Slowly whick the boiling cream into the egg mixture until blended, then pour the mixture back into the saucepan and cook over medium-high heat, whisking constantly, until the sauce thickens and covers the back of the spoon, 6 to 10 minutes. Strain through a fine-mesh sieve into a clean container. Stir in the vanilla. Serve warm or chilled.

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