Recipe archive
MAIN RECIPE PAGE Back to Soups and sauces-index
VANILLA SAUCES

Cream, a mixture of cream and milk, or milk only may be used as a base for vanilla sauce.

When preparing the sauces, it is important to heat them extremely gently, as they may easily curdle.

Vanilla sauce VANILLA SAUCE

125 ml milk  —  preferably whole milk
125 ml cream
3 large egg yolks
60 - 75 g sugar
½ vanilla bean (from a whole bean cut in half crosswise)


Pour the milk and cream in a thick-bottomed saucepan. Split the half of vanilla bean lengthwise and scrape out the seeds. Add the seeds and the bean halves in the saucepan. Bring the mixture almost to the boil and simmer for about 20 minutes, without letting it boil. Stir every now and then to prevent a skin forming on the surface.

Beat the egg yolks and sugar until pale and fluffy, continue beating and gradually add the hot milk mixture. Pour the mixture back in the pan and heat gently, stirring continually, until the sauce thickens and reaches the temperature between 70 - 80 °C. Do not let the sauce reach the boiling point as it may coagulate.

Vanilla sauce Pour the thickened sauce through a fine sieve to remove the pieces of vanilla bean and any possible lumps of coagulated egg.

Serve the sauce warm or cold. If served cold, place the saucepan in a cold water bath and beat the sauce until it has cooled down. It will further thicken as it cools.

Serve the sauce with baked apples, apple or rhubarb pie, or other fruit or berry pies and desserts.

VANILLA SAUCE WITH MILK
Crème anglaise

Vanilla sauce with milk Milk-based vanilla sauce makes a poor substitute for the ones made with cream or half-and-half (see the recipe above), but use it whenever you have run out of cream.

250 ml whole milk
3 egg yolks
60 g sugar
½ vanilla bean (cut in half crosswise) or 1 - 2 tsp good-quality vanilla sugar

Pour the milk in a thick-bottomed saucepan. Split the vanilla bean lengthwise and scrape out the seeds. Add the seeds and the bean halves in the saucepan. Bring the mixture almost to the boil and simmer for about 20 minutes, without letting it boil. Stir every now and then to prevent a skin forming on the surface. If you are using vanilla sugar instead of vanilla bean, you do not have to simmer the milk, but just heat it up.

Beat the egg yolks and sugar until pale and fluffy, continue beating and gradually add the hot milk mixture. Pour the mixture back in the pan and heat gently, stirring continually, until the sauce thickens and reaches the temperature between 70 - 80 °C. Do not let the sauce reach the boiling point as it may coagulate.

Pour the thickened sauce through a fine sieve to remove the pieces of vanilla bean and any possible lumps of coagulated egg. If you are using vanilla sugar instead of vanilla bean, stir it now in the strained mixture.

Serve the sauce warm or cold with apple, rhubarb, or bilberry pie, or with other fruit or berry pies and desserts. If you want to serve the sauce cold, place the saucepan in a cold water bath and whisk the sauce until it has cooled down.


MEASUREMENT CONVERTER | LIST ALL RECIPES | SEARCH & INFO | GLOSSARIES

Copyright © 1997-2016 Nordic Recipe Archive