Vanilla Cream or Sauce recipe

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Ingredients

2 ½ cups whole milk, divided
1 tablespoon cornstarch, or more as desired
⅓ cup white sugar
2 egg yolks
1 teaspoon vanilla extract

Nutrition Info

128.7 calories
carbohydrate: 17.2 g
cholesterol: 78.4 mg
fat: 4.8 g
fiber: : -
protein: 4.2 g
saturatedFat: 2.4 g
servingSize: -
sodium: 43.5 mg
sugar: 15.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat 2 cups milk in a heavy saucepan over low heat until simmering, about 5 minutes.

  2. 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.

  3. 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.

  4. Move sauce to refrigerator and chill completely cold, at least 30 minutes.

Recipe Yield

6 servings

Recipe Note

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.

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