Directions
Place sugar and eggs in a bowl and whisk together until well combined.
Place the cream and vanilla bean in a pot.
Bring to a boil.
Very slowly whisk the hot cream into the sugar and egg mixture, stirring constantly. It’s very important to only do this a couple tablespoons at a time to make sure the eggs don’t scramble.
When all the hot cream has been incorporated, return the mixture to a pot and place over medium-low heat.
Simmer until the sauce is thick and creamy.
Strain into another bowl.
Add the liqueur and refrigerate until cool.