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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


  1. If you are ‘recycling’ your vanilla beans from another recipe, use two beans.
  2. 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).
  3. Bring milk to a simmer over medium heat, stirring occasionally, do not boil.
  4. Remove from heat and let sit about 20 minutes, until mixture is cool.
  5. Discard beans, or recycle them again, by putting in a container of sugar, to make ‘vanilla sugar’.
  6. Whisk egg yolks, sugar and cornstarch into milk.
  7. Bring to a boil over high heat, whisking constantly.
  8. 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.
  9. Quickly put the sauce into a ceramic or metal bowl, and let cool, stirring occasionally, until mixture reaches room temperature.
  10. As cream cools, you can add the liquor if desired.

About This Recipe

This rich cream sauce adds depth to cakes or pies.

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