Description
This homemade vanilla sauce is a rich and creamy custard made with whole milk, heavy cream, egg yolks, and infused with pure vanilla extract. Perfect for drizzling over desserts like pies, cakes, or fresh fruit, this sauce offers a luxurious texture and a classic vanilla flavor that can be served warm or chilled.
Ingredients
Scale
Milk Mixture
- 2 ½ cups whole milk
- â…” cup heavy cream
Thickening and Flavoring
- 1/4 cup granulated sugar
- 2 tablespoons cornstarch
- 4 large egg yolks (freeze the egg whites for later, or use in scrambled eggs or omelette)
- 2 ½ teaspoons vanilla extract
Instructions
- Combine Ingredients: Whisk together the whole milk, heavy cream, granulated sugar, cornstarch, egg yolks, and vanilla extract in a medium saucepan off the heat to fully integrate all the components before warming.
- Cook the Custard: Place the saucepan over low-medium heat and whisk constantly as the mixture gently warms. Once the mixture begins to warm, increase the heat to medium and continue whisking constantly. Simmer gently without boiling, ensuring the mixture reaches 160°F for food safety, until thickened to a custard consistency. Avoid boiling to prevent curdling or scrambling the eggs.
- Strain (Optional) and Serve: For the smoothest texture, strain the sauce through a sieve to remove any lumps if necessary. Serve the vanilla sauce warm immediately or chill it in the refrigerator until cold and thickened, depending on your preference.
Notes
- Do not let the mixture boil as it can cause the eggs to scramble.
- Whisk continuously during cooking to maintain smoothness.
- Egg whites can be saved for other recipes such as meringues, scrambled eggs, or omelettes.
- Pouring through a sieve is optional and depends on desired texture.
- This sauce pairs beautifully with desserts like apple pie, steamed puddings, and fresh berries.
