Vanilla sauce is an easy sauce to serve with bread pudding, apple strudel, cake, and ice cream. You make this creamy sauce in less than ten minutes!
Vanilla - vanilla sauce is best when you make it with a vanilla pod. For this recipe, you do not need a whole stick, which is quite pricey, but you could also use a teaspoon of vanilla extract.
Of course, you don't throw away the stick after making this recipe!!! You can use it to make your own vanilla sugar or vanilla extract.
Eggs - the egg yolks make your sauce thicker. They also give nice yellow color and full flavor to the vanilla sauce.
Not everyone likes to use raw eggs. You can use pasteurized eggs for this recipe.
You do not need the egg whites but do not throw them away! Use them to make meringue or incorporate them into a delicious white chocolate mousse.
You can also freeze the egg whites to use later.
Heavy cream - this sauce is nice and creamy because you add heavy cream. You can also replace the cream with milk for a lighter sauce.
How to make the best vanilla sauce
Put the whipping cream together with the vanilla pod in a saucepan and bring it to a boil. Meanwhile, split the eggs and add the egg yolks together with the sugar and the salt into a heatproof bowl.
Mix well, and as soon as the cream is almost boiling, pour the hot milk into the eggs while stirring. It is important that you keep stirring. Otherwise, the egg yolks will congeal.
Pour the cream back into the pan and heat while stirring until the sauce is the desired thickness. Keep in mind that the vanilla sauce will thicken as it cools, so stop heating in time.
To make sure there are no lumps, it is best to pour the sauce through a sieve before serving.
What to serve this sauce with
We all know vanilla sauce for bread pudding or apple pie, but that's not the only thing this hot sauce is amazing with!
- Drizzle it over a cake.
- Serve it with a warm apfelstrudel or ice cream.
- Pancakes and poffertjes also go very well with vanilla flavor!
- If you have leftover vanilla sauce, you can also use it as a base for bavarois.
Frequently asked questions
Absolutely. Replace the eggs with one tablespoon of cornstarch and follow the rest of the steps.
To make the vanilla sauce, you need a saucepan, a sieve, a whisk, a measuring cup, and a nice bowl.
You can store the homemade vanilla sauce in the refrigerator for about five days. To prevent skin from coming on, you can put a piece of cling film to the sauce.
Unfortunately, this recipe is less suitable for freezing.
Reheating is best done in a saucepan on the stove. Keep stirring, and do not heat for too long to prevent the egg yolks from congealing. If your sauce becomes too thick, you can stir in some extra milk or heavy cream.
More amazing sauce recipes
- 2 cups or 500 ml milk
- 3 egg yolks
- 4 tablespoons or 40 g sugar
- ½ vanilla pod
- A pinch of salt
- Put the whipping cream together with half the vanilla pod in a saucepan and bring it slowly to a boil.
- Meanwhile, stir the egg yolks together with the sugar and salt.
- Pour in the hot whipping cream, stirring little by little, and once everything is mixed, pour it all back into the pan.
- Lower the heat and heat the vanilla mixture until the sauce reaches the desired thickness. CAUTION: Do not let the vanilla sauce boil, or you risk the eggs curling.
Nutrition Information:Yield: 1 Serving Size: 1
Amount Per Serving: Calories: 583Total Fat: 24gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 595mgSodium: 400mgCarbohydrates: 67gFiber: 0gSugar: 67gProtein: 25g