VANILLA SAUCE
This sauce is perfect with the Bread Pudding (Recipe #16136) I posted. You may use it for something else.
Provided by Rhonda O
Categories Sauces
Time 25m
Yield 1 cup, 10 serving(s)
Number Of Ingredients 6
Steps:
- Bring water to boil in a small sauce pan.
- Combine sugar and cornstarch.
- Stir well.
- Add sugar mixture to boiling water.
- Reduce heat to medium, stirring constantly or until mixture thickens.
- Remove from heat.
- Add butter, vanilla, and salt.
- Stir until butter melts.
Nutrition Facts : Calories 64.5, Fat 2.3, SaturatedFat 1.5, Cholesterol 6.1, Sodium 36.7, Carbohydrate 10.8, Sugar 10.1
CREME ANGLAISE (VANILLA CUSTARD SAUCE)
Steps:
- In a 2-quart heavy saucepan bring 2 cups of the milk, 2 tablespoons of the sugar, and the scraped vanilla bean to a boil over medium heat.
- In a large bowl, whisk together the egg yolks and remaining 2 tablespoons of sugar. Slowly pour 1 cup of the hot milk mixture, whisking constantly, into the egg yolk-sugar mixture. (Do not pour the entire yolk-sugar mixture into the boiling milk mixture, as it will curdle the eggs.) Whisk in the remaining milk. Pour the milk-yolk mixture into the saucepan and cook over medium heat, stirring constantly, until the mixture coats the back of a spoon. Do not boil.
- Remove from the heat and stir in the rum. Strain the mixture through a fine wire sieve into a heat--proof bowl. Place the sauce in an ice bath. When cool, transfer the sauce to a bowl. Cover the surface with plastic wrap and chill in the refrigerator, until ready to use. Sauce will keep in the refrigerator for 4 to 5 days if well sealed.
VANILLA SAUCE
This is a great sauce to serve over gingerbread! It has been my favorite dessert since I was a child!
Provided by Diane Lloyd
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 16m
Yield 14
Number Of Ingredients 5
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.
Nutrition Facts : Calories 88.3 calories, Carbohydrate 14.9 g, Cholesterol 8.7 mg, Fat 3.3 g, SaturatedFat 2.1 g, Sodium 23.5 mg, Sugar 14.4 g
VANILLA CREAM OR SAUCE
This is really delicious on its own, but I use it mainly to serve alongside brownies, bread pudding, apple pie, berries, or poached pears. You can either make this as a thicker cream or as a sauce. I love it as a cream for berries, poached pears or brownies and as a sauce over apple pie or bread pudding. Serve chilled over warm or cool desserts or just eat it on its own as a custard.
Provided by Northstar
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 1h10m
Yield 6
Number Of Ingredients 5
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.
Nutrition Facts : Calories 128.7 calories, Carbohydrate 17.2 g, Cholesterol 78.4 mg, Fat 4.8 g, Protein 4.2 g, SaturatedFat 2.4 g, Sodium 43.5 mg, Sugar 15.8 g
RICH VANILLA SAUCE
Okay, so my husband decided to make crepes with raspberries and vanilla sauce for me and the kids for Valentine's Day... but he couldn't find a recipe that he liked for vanilla sauce. And let it be said that I am a HUGE vanilla sauce fan... I could eat it all by itself with a spoon! Let me just say that the vanilla sauce that he came up with was absolutely divine! I tried to drag the recipe out of him to post and this is what I got... just keep in mind that he's not the best at measuring things.... "a little bit of this and a little bit of that" technique! Hope I got it right :^)
Provided by Hollyism
Categories High In...
Time 10m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Melt butter in a small saucepan.
- Add sweetened condensed milk and cornstarch and stir to combine. Add vanilla.
- If it is too thick, you can add milk to thin to the proper consistency.
Nutrition Facts : Calories 351.7, Fat 21.1, SaturatedFat 13.3, Cholesterol 63.2, Sodium 193.1, Carbohydrate 36.5, Sugar 36.1, Protein 5.4
VANILLA CUSTARD SAUCE
This recipe for vanilla custard sauce is from Emily Luchetti's "Classic Stars Desserts." Use it to make Pear Charlotte.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 1 1/2 cups
Number Of Ingredients 5
Steps:
- Prepare an ice-water bath; set aside.
- In a medium bowl, whisk together egg yolks, sugar, and salt until well combined.
- Pour milk into a heavy-bottomed, nonreactive saucepan. If using the vanilla bean, scrape seeds from pod halves into the milk using the tip of a knife. Add pod halves. Place over medium heat until small bubbles appear around the edges of the pan.
- Remove from heat and slowly pour milk mixture into egg mixture, whisking constantly. Pour mixture back into the saucepan and cook over medium-low heat, stirring constantly with a spatula, until slightly thickened and coats the back of the spatula, about 5 minutes. Pour into a medium bowl and set bowl in ice water bath. Let cool to room temperature, stirring occasionally. Stir in vanilla extract, if using.
- Pour custard through a fine-mesh sieve into another bowl, cover, and refrigerate until serving.
VANILLA SAUCE
This simple sauce is delicious drizzled over the [poppy-seed sweet bread](/recipes/recipe_views/views/236425) or the [rum raisin apple pie](/recipes/recipe_views/views/236430).
Yield Makes about 2 1/4 cups
Number Of Ingredients 5
Steps:
- Bring milk with a pinch of salt to a simmer in a 2-quart heavy saucepan. Whisk together yolks and sugar in a bowl until combined, then add hot milk mixture in a slow stream, whisking. Transfer custard to same saucepan and cook over moderately low heat, stirring constantly with a wooden spoon, until custard coats back of a spoon and thermometer registers 170 to 175°F. Pour through a fine-mesh sieve into a bowl and stir in vanilla. Cover surface of custard with a round of wax paper and chill until cold, at least 1 hour.
VANILLA SAUCE
Provided by Cory Schreiber
Categories Sauce Egg Dessert Quick & Easy Vanilla Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 1 1/2 cups
Number Of Ingredients 6
Steps:
- Heat the milk in a 2-quart saucepan over medium-low heat just until warm. In a bowl, whisk together the yolks, sugar, and salt until slightly thickened and lighter in color. Slowly pour half of the warm milk into the yolkmixture, whisking continuously. Next, pour the yolk mixture back into the saucepan and cook over medium heat, stirring constantly, until the mixture thickens and thickly coats the back of a spoon. Set a bowl over an ice bath, then strain the custard through a fine-mesh sieve set over the bowl. Add the vanilla and stir until cool. Stir in liquor to taste, then refrigerate for about 2 hours, until completely chilled, before serving.
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