Vanilla Dessert Sauce Recipes

Steps:

• Heat 2 cups milk in a heavy saucepan over low heat until simmering, about 5 minutes.
• Beat remaining 1/2 cup milk and cornstarch together in a bowl using a whisk until dissolved; add sugar and egg yolks and beat until smooth. Slowly pour milk mixture into simmering milk while gently whisking the simmering milk; simmer, stirring frequently, until thickened, about 3 minutes. Remove saucepan from heat and stir vanilla extract into sauce.
• Pour the sauce through a wire mesh sieve into a bowl to remove any cornstarch lumps. Place a piece of plastic wrap on top of the sauce, ensuring the plastic wrap is touching the sauce to prevent a skin from forming; cool to room temperature, about 20 minutes.
• Move sauce to refrigerator and chill completely cold, at least 30 minutes.

Steps:

• In a small saucepan beat egg yolks with powdered sugar.
• Blend in heavy cream.
• Over medium to low heat, heat for 5 minutes: DO NOT ALLOW TO BOIL!
• Remove from heat; stir in vanilla.
• Chill.

Steps:

• In a saucepan, combine the sugar and cornstarch. Whisk in the water, stirring until blended. Bring mixture to a boil and continue to cook for 1 minute, stirring constantly. Remove from heat and mix in the butter and vanilla. Serve warm.

Steps:

• Melt the ice cream in the microwave.
• Stir in the citrus zest. Orange or lemon are good choices.
• Pour over the slice of pound cake and garnish with raspberries.

Steps:

• 1. Sprinkle the cornstarch over 1/2 cup of the milk in a small bowl and whisk to dissolve. Add the sugar and egg yolks and whisk well.
• 2. Bring the remaining 2 cups of the milk and the vanilla bean just to a simmer in a heavy-bottomed medium saucepan over low heat. Remove the bean, scrape the vanilla seeds into the milk, and discard the bean. Gradually whisk the egg yolk mixture into the milk.
• 3. Cook, whisking often, until the sauce comes to a full boil, about 3 minutes. If using vanilla extract, stir it in now. Strain through a wire sieve into a bowl. Serve warm.
• MAKE AHEAD
• The sauce can be prepared up to 1 day ahead, cooled, covered, and refrigerated. Reheat in the top part of a double boiler over simmering water.

Steps:

• Bring milk and sugar to a simmer in a saucepan without stirring. Whisk yolks in a bowl until blended, then gradually whisk in hot milk mixture. Return to saucepan and cook over moderate heat, stirring constantly, until sauce thickens enough to coat back of a wooden spoon and registers 170°F. on an instant-read thermometer.
• Immediately pour sauce through a fine sieve into a metal bowl and place bowl in a large bowl of ice and cold water. Stir in vanilla and whisk custard occasionally until cool, then cover surface with a piece of wax paper to prevent a skin from forming.
• Chill until cold.