Vanilla Sauce Recipe
Recipe information
Make Vanilla Sauce in just 25m. Adds 320 Cals
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Ingredients
Vanilla Sauce
Vanilla Sauce
1. Warm dairy
Combine whole milk, heavy cream, and half of the granulated sugar (0.25 cup) in a medium saucepan. Warm over medium heat, stirring occasionally, until small bubbles form at the edges and the mixture is steaming but not boiling (about 5–7 minutes). Remove from heat.
2. Whisk yolks and sugar
While the dairy warms, place the egg yolks in a medium bowl. Add the remaining 0.25 cup granulated sugar and whisk until smooth and a bit paler (about 30–45 seconds).
3. Temper eggs
Slowly pour one ladle (about 2–3 tablespoons) of the hot milk mixture into the whisked yolks while whisking constantly to temper. Continue adding another 2–3 ladles in a slow steady stream, whisking, until about half of the hot milk mixture has been incorporated into the yolks.
4. Cook custard
Pour the tempered yolk mixture back into the saucepan with the remaining milk mixture, stirring constantly. Cook over medium-low heat, stirring or scraping the bottom continuously with a wooden spoon or heatproof spatula, until the sauce thickens slightly and coats the back of the spoon (170–175°F / 77–80°C), about 3–6 minutes. Do not boil.
5. Finish sauce
Remove the pan from heat. Immediately stir in the unsalted butter, vanilla extract, and a pinch of fine sea salt until the butter is fully melted and the sauce is smooth and glossy.
6. Strain and chill (optional)
For an ultra-smooth texture, pour the sauce through a fine-mesh sieve into a clean bowl to remove any cooked egg bits. If serving warm, use immediately. To chill, cover the surface with plastic wrap to prevent a skin from forming and refrigerate for at least 1 hour; sauce will thicken as it cools.
7. Serve
Serve warm or cold over desserts such as cakes, fruit, pancakes, or ice cream. Reheat gently over low heat or in the microwave in short bursts, stirring between intervals.
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