Vanilla Sauce
May 29, 2024 by Kimberly
Discover the ultimate vanilla sauce that’s creamy, rich, and perfect for all your desserts. It adds a deliciously sweet touch to every bite!
20 MINUTES
INTERMEDIATE
VEGETARIAN
FRENCH
236 PER PORTION
CREAMY
SWEET
CLASSICS
DESSERT
ALL YEAR
ABOUT THE RECIPE
Vanilla sauce is a classic dessert topping that transforms any dish into a gourmet treat. This creamy and rich sauce is perfect for drizzling over cakes, pies, and fresh fruit. Easy to make and absolutely delicious, it’s a must-have recipe in your dessert repertoire.
How to serve
Serve this delightful vanilla sauce warm over a slice of apple pie, or drizzle it over a bowl of fresh berries for a simple yet elegant dessert. It’s also fantastic on bread pudding, pancakes, or even ice cream. The possibilities are endless, making it a versatile addition to your kitchen.
How to store
To store your vanilla sauce, let it cool completely before transferring it to an airtight container. Keep it refrigerated and it will stay fresh for up to 2 days. When ready to use, gently reheat it on the stove or in the microwave, stirring occasionally to maintain its smooth texture or serve it chilled straight from the fridge.
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Vanilla Sauce
- Total Time: 20 minutes
- Yield: 4 1x
Description
RECOMMENDED EQUIPMENT
- 2 small pots
- medium glass or aluminum bowl
- whisk
- spatula
- sharp knife
- cutting board
Ingredients
- 150 milliliters heavy-cream
- 150 milliliters whole-fat milk
- 3 egg yolks
- 50 grams brown sugar
- 1 vanilla bean
- pinch of salt
Instructions
- Pour the cream and milk into a pot. Slice the vanilla bean lengthwise, scrape out the seeds, and add both the seeds and the bean to the pot with the cream and milk. Bring to a simmer over medium heat, then set aside.
- Meanwhile, fill another pot halfway with water and bring it to a simmer.
- Separate the eggs and place the yolks in a medium glass or aluminum bowl. Add the brown sugar and salt, then whisk until smooth. The egg whites aren’t needed for this recipe, but you can use them to make delicious meringue.
- Remove the pot with the water from the heat and place the bowl with the egg-sugar mixture on top. The bottom of the bowl should not touch the water. Gradually add the hot cream to the egg-sugar mixture, whisking constantly. If you’re doing this alone, add a few tablespoons at a time and whisk quickly, repeating until about 3/4 of the cream is incorporated. This slow addition prevents the egg yolks from curdling by gently warming them. When most of the cream is added, pour in the rest and whisk.
- Place the pot with the bowl back on the stove over medium-high heat and switch from the whisk to a spatula. The spatula incorporates less air, preventing the sauce from becoming foamy. Stir the mixture with the spatula until it thickens, about 10 minutes, or until it reaches 75°-79°C (167°-174°F).
- To check if the sauce is ready, you can use a simple trick known as „coating the back of a spoon“ or as we say in Germany „pull off to the rose“. Dip a wooden spoon into the sauce and blow on the back of the spoon. If you see a pattern that resembles rose petals, the sauce is ready. A nice visual, right? So when you see this, remove the sauce from the heat. You can serve it now warm or let it cool. Enjoy this piece of happiness 🙂
Notes
NOTE: The calorie information may vary depending on the product used, country and region.
- Cook Time: 20 min
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