Vanilla custard sauce (Sauce à la vanille) from French Pastries and Desserts by Lenôtre (page 86) by L'Ecole Lenôtre

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Concerto; Pine nut mousse cake (Entremets pignons); Opéra; Brioche bread pudding (Pudding royal); Chocolate soufflé (Soufflé au chocolat); Bread and butter pudding ; Old-fashioned apple charlotte (Charlotte aux pommes à l’ancienne); Annie’s vanilla caramel custard (Crème à la vanille d’Annie)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

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