When I made my Applesauce Drop Doughnuts the other day, I felt it was missing something. I found this recipe from pastry chef Amy Foster of Tallula, and decided it would perfectly complement the fluffy doughnuts. I added vanilla bean innards to mine, which gives it the beautiful specks of black. I took the remaining innards and the hull of the vanilla bean and added them to some powdered sugar in a ziplock bag for coating this batch of doughnuts.
Vanilla Dipping Sauce
1/2 cup milk
1/2 cup heavy cream
1/4 teaspoon salt
1/4 cup sugar
4 egg yolks
3/4 teaspoon vanilla extract
1/2 vanilla bean, scraped
Directions:
In a medium saucepan over medium-high heat, combine the milk, cream, salt and 1/2 of the sugar. Bring to a boil then remove from the heat.
In a medium bowl, whisk together the egg yolks and the remaining sugar. Temper the egg with 1/4 cup of the hot liquid, whisking while adding. Then slowly add the rest of the hot liquid to the egg yolk-sugar mixture, continuing to whisk. Transfer back to the saucepan, now set over medium heat. Whisk constantly until it is thick enough to coat the back of a spoon (will only take about a minute) and remove from the heat. Add the vanilla extract and vanilla innards and stir to combine. Strain through a fine-mesh sieve, then cover and refrigerate until chilled.
Bakerlady 