Vanilla Sauce
Recipe Overview
Overview
This Vanilla Sauce is a delightful addition to any dessert, bringing a creamy, rich flavor that elevates simple dishes into something special. The recipe starts with a base of egg yolks and cornstarch, which are whisked together until smooth. This step is crucial for achieving the right texture, as it ensures that there are no lumps in the final sauce.
Next, the mixture is combined with heavy cream and sugar, creating a luscious blend that can be adjusted to your preference. If you prefer a lighter sauce, substituting milk for heavy cream works beautifully. The key is to keep the mixture at a simmer, stirring continuously to prevent it from boiling, which could ruin the texture.
Once the sauce thickens enough to coat the back of a spoon, it’s ready to be removed from the heat. Adding vanilla extract at this stage infuses the sauce with a warm, aromatic flavor that pairs perfectly with a variety of desserts. Whether drizzled over bread pudding, pancakes, or fresh fruit, this Vanilla Sauce is sure to impress.
Overall, this recipe is not only easy to follow but also incredibly versatile. It’s a wonderful way to enhance your favorite treats, making them feel more indulgent and special. Give it a try, and you’ll find yourself reaching for this sauce time and again!
Recipe Details
Steps & Tips
Into a bowl, add egg yolks and cornstarch.
Mix until smooth, with no specks of cornstarch.
Put a pot with cold water on the stove to come to a simmer.
Once water boils, reduce heat to medium.
Add heavy cream to a bowl that fits on top of the saucepan.
Tip: Use milk for a thinner sauce or half and half for a thicker sauce.
Add sugar and salt to the heavy cream.
Quickly whisk to combine the heavy cream, sugar, and salt.
Place the bowl on top of the simmering water.
Keep stirring until the mixture comes to a simmer.
Tip: Ensure your bowl is heat-proof to handle high heat.
Ensure the mixture simmers with small bubbles, not boiling.
Slowly add the heavy cream mixture to the egg yolk mixture while stirring.
Slowly add the remaining heavy cream mixture to the egg yolk mixture while stirring.
Pour the combined mixture into a larger bowl for further cooking.
Bring the water back up to a boil.
Keep stirring until the mixture thickens enough to coat the back of a spoon.
Tip: If your saucepan runs out of water, add more to prevent it from drying out.
Switch to a wooden spoon to check if the mixture is ready.
Turn off the heat and remove the bowl from the saucepan using gloves.
Tip: Using a larger heat-proof bowl is safer and easier to work with.
Add vanilla extract to the sauce after removing from heat.
Tip: Add vanilla extract immediately after removing the bowl from heat for best flavor.
Pour the vanilla sauce into a large mug or bowl.
Tip: The sauce will thicken slightly as it cools.
Ingredients
Ingredient: Dairy
→ Substitution: Almond Milk
Ingredient: Eggs
→ Substitution: Chia Egg
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Vanilla sauce can be used as a versatile topping for various desserts, enhancing their flavor.
- •Using heavy cream results in a richer sauce, while milk can create a lighter consistency.
- •Tempering egg yolks with warm cream prevents them from scrambling, ensuring a smooth sauce.
- •The sauce thickens as it cools, making it perfect for drizzling over desserts.
