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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 1 |
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Ingredients:
3/4 cup whipping cream |
1/2 cup firmly packed light brown sugar |
1/2 teaspoon ground cinnamon |
1/8 teaspoon ground nutmeg |
pinch of salt |
1 vanilla bean, split lengthwise |
1 tablespoon butter |
Directions:
1. Combine whipping cream and next 4 ingredients in a small saucepan. Carefully scrape seeds from vanilla bean into saucepan. Add vanilla bean to saucepan, and cook mixture over medium heat, whisking constantly, until smooth (about 2 minutes). Reduce heat to medium-low. Cook, whisking constantly, 2 to 3 minutes or until thickened.
2. Remove saucepan from heat. Carefully remove vanilla bean. Stir in butter until melted. Serve immediately. Store sauce in an airtight container in refrigerator up to 5 days.
3. Note: To reheat, warm sauce in a small saucepan over low heat, stirring in 1 to 2 tsp. whipping cream as needed to thin sauce.
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