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Canyon Villa Inn

Sedona, Arizona

Specialty Recipe

Vanilla Custard Sauce

4 egg yolks
2 cups half & half cream
1 teaspoon vanilla extract
3/4 cup sugar

Heat the half & half in a saucepan to simmer. Combine egg yolks and sugar in a heat-proof bowl. Add a small amount of the hot cream to the egg mixture and beat with a wire whisk until smooth. Pour the egg yolk mixture back into the saucepan with the remaining hot cream and place over medium heat, stirring constantly, until the mixture thickens and coats a spoon. Do not boil. Stir in vanilla extract and serve warm over Pumpkin Bread Pudding with Dried Cranberries.

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