Simple Vanilla Cream Sauce
Desserts, Sauces, Low Phosphorus, Low Potassium, Low Protein, Low Sodium
Based on 6 servings per recipe.
- 1-2 vanilla beans, cut in half lengthwise
- 1 1/2 cups milk
- 3 egg yolks
- 3 tablespoons granulated sugar
- 2 tablespoons cornstarch
- 2 tablespoons brandy, Kahlua or Frangelico, optional
- If you are ‘recycling’ your vanilla beans from another recipe, use two beans.
- Scrape out any vanilla beans remaining on the pods with a sharp knife and put in small sauce pan with the pods. (The pods actually have most of the vanilla flavor).
- Bring milk to a simmer over medium heat, stirring occasionally, do not boil.
- Remove from heat and let sit about 20 minutes, until mixture is cool.
- Discard beans, or recycle them again, by putting in a container of sugar, to make ‘vanilla sugar’.
- Whisk egg yolks, sugar and cornstarch into milk.
- Bring to a boil over high heat, whisking constantly.
- When mixture is boiling, check it is thickened by putting a metal spoon in it, if the mixture coats the back of the spoon, and you can draw across the back of it with your finger, it is done.
- Quickly put the sauce into a ceramic or metal bowl, and let cool, stirring occasionally, until mixture reaches room temperature.
- As cream cools, you can add the liquor if desired.
About This Recipe
This rich cream sauce adds depth to cakes or pies.