Classic Vanilla Sauce
Elevate your desserts with this luscious Classic Vanilla Sauce, a timeless recipe brimming with rich, velvety flavor. Crafted with whole milk, heavy cream, and the aromatic essence of a scraped vanilla bean, this silky custard sauce is delicately thickened with egg yolks and a hint of butter for an irresistibly smooth texture. Perfectly balanced with a touch of sugar and a pinch of salt, it’s the ultimate companion for bread puddings, fruit crisps, or freshly baked pastries. Quick and easy to prepare in just 25 minutes, this versatile sauce can be served warm or chilled, making it a delightful addition to any dessert spread. Whether you’re hosting a dinner party or enjoying an intimate treat, this homemade vanilla sauce is sure to impress!
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Ingredients
- 2 cups whole milk
- 0.5 cup heavy cream
- 0.5 cup granulated sugar
- 1 vanilla bean
- 4 large egg yolks
- 1 tablespoon unsalted butter
- 0.125 teaspoon salt
Directions
Step 1
In a medium saucepan, combine the whole milk, heavy cream, and half of the granulated sugar. Heat the mixture over medium heat until it begins to steam, but do not let it boil.
Step 2
While the milk mixture is heating, split the vanilla bean lengthwise with a sharp knife and scrape out the seeds. Add both the seeds and the pod to the saucepan.
Step 3
In a medium mixing bowl, whisk together the egg yolks and the remaining granulated sugar until the mixture is pale and thick.
Step 4
Once the milk mixture is steaming, slowly pour about 1 cup of it into the egg yolk mixture, whisking constantly to prevent the eggs from curdling.
Step 5
Gradually whisk the tempered egg mixture back into the saucepan with the remaining milk mixture.
Step 6
Cook the sauce over medium-low heat, stirring constantly with a wooden spoon or a spatula, until the sauce thickens enough to coat the back of the spoon. This should take about 5 to 7 minutes. Be careful not to let it boil.
Step 7
Once thickened, remove the saucepan from the heat and strain the sauce through a fine-mesh sieve into a clean bowl to remove the vanilla pod and any cooked egg bits.
Step 8
Stir in the unsalted butter and salt until the butter is completely melted and incorporated, giving the sauce a silky texture.
Step 9
Serve the vanilla sauce warm or chilled, depending on preference. Store any leftover sauce in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
| Serving size | (795.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1415.6 |
| Total Fat 85.7g | 0% |
| Saturated Fat 46.5g | 0% |
| Polyunsaturated Fat 0.5g | |
| Cholesterol 947.6mg | 0% |
| Sodium 555.3mg | 0% |
| Total Carbohydrate 125.7g | 0% |
| Dietary Fiber 0g | 0% |
| Total Sugars 124.5g | |
| Protein 26.9g | 0% |
| Vitamin D 287.9IU | 0% |
| Calcium 696.1mg | 0% |
| Iron 1.9mg | 0% |
| Potassium 841.5mg | 0% |
Source of Calories