Mixing Liquids for Custard Sauce for Bread Pudding

Video Transcript

"CHEF BLONDIE: So now we're going to be starting on our custard sauce. We need a cup and a half of whole milk; please use whole milk there's no skimping on this. This is a very rich bread pudding. It's not going to be very good if you try and use low fat. And perfect one and a half cups of milk, this is going into our pan. And it wouldn't be decadent without a cup and a half of heavy cream, one and one-half cups. Now you can take and use a vanilla bean, slit it up and then scrape the little pods in but I'm lazy. I found this great vanilla bean paste, all the beans are inside, it's in a great paste, it's inexpensive and easy to use and you get the same result so I say why not. We want approximately a tablespoon, you can eyeball it. I like just a little more than a tablespoon; that looks about right to me. And we want to take this over to the stove; I want to give it a stir first and just simmer it. We don't want it come to a boil just a nice little simmer. So I'm going to jump over, grab my wooden spoon, let's give this a little stir so we can get those lovely beads stirred around. And if you look, they're going to start coming up to the top, you'll start to see the little specs coming up, ah there they are. And let's take this over to the stove and let it simmer. "