Recipe: Delicious Vanilla Bean Cream Sauce
Vanilla Bean Cream Sauce. How to make vanilla sauce All you need for this sauce is to heat together heavy cream, sugar, and vanilla, for a few minutes, and voila! It should be like thick liquid. Remove saucepan from heat and stir vanilla extract into sauce.
Bring to a simmer; reduce heat to low. In a small sauce pan, add sugar and cornstarch. Pour in a little of the hot water and whisk quickly to blend. You can have Vanilla Bean Cream Sauce using 7 ingredients and 10 steps. Here is how you cook that.
Ingredients of Vanilla Bean Cream Sauce
- It’s 500 ml of milk.
- You need 1 pinch of salt.
- You need 1/2 of vanilla bean, sliced open.
- You need 2 of egg yolks.
- You need 30-60 g of sugar (30 g is slightly sweet, 60 g quite sweet).
- You need 10 g of potato or cornstarch.
- It’s 30 g of double cream/heavy cream (optional, to taste).
Turn on the stove onto low heat and add the rest of the water, butter, vanilla, and lemon. Great recipe for Vanilla Bean Cream Sauce. A quick sauce that isn't overly rich, but still creamy and delicious enough to be dessert! Great to pour over your favorite hot or cold desserts, juicy fresh fruits, baked fruits, etc.
Vanilla Bean Cream Sauce instructions
- Bring milk, salt and vanilla bean to a simmer in a medium pot. Let it cook on low for 5 minutes, stirring often.
- Meanwhile, whisk the egg yolks, sugar and starch together in a medium bowl until the yolks turn a whitish yellow..
- Once the milk has cooked, make sure all the beans have come out of the vanilla pod (if not, scrape them out into the milk)..
- Gradually pour or ladle the hot milk into the egg yolk mixture, whisking constantly..
- Return the mixture to the pot and heat on low while whisking constantly..
- When it comes to a boil, immediately remove from heat. Remove the vanilla bean as well..
- (Optional): To make it creamier, you can slightly whip some cream and stir it into sauce once it's cooled somewhat. (In my case, I left it out this time).
- You can use it right away to top hot or cold desserts, or fresh fruit..
- Or, pour into a jar/containers and let it cool before storing in the fridge for later..
- It will get a little thicker when it's cool especially if you don't use cream, so you can eat it as a soft pudding too ;).
You could also chill it and eat as a soft pudding, mixing in berries. Gradually whisk in lobster stock, whipping cream, and vanilla bean seeds; bring to a boil. Stir in salt, tarragon, and chopped lobster meat. Keep warm until ready to serve. Deliciously smooth and just the right amount of sweetness.