Vanilla Bean Cream Sauce
A quick sauce that isn't overly rich, but still creamy and delicious enough to be dessert! Great to pour over your favorite hot or cold desserts, juicy fresh fruits, baked fruits, etc. You could also chill it and eat as a soft pudding, mixing in berries and nuts. In the photo I poured a little bit over a rhubarb crumble.
I highly recommend using vanilla bean for this as it's the only flavoring besides sugar. I adapted this recipe from one of my German cookbooks.
Vanilla Bean Cream Sauce
A quick sauce that isn't overly rich, but still creamy and delicious enough to be dessert! Great to pour over your favorite hot or cold desserts, juicy fresh fruits, baked fruits, etc. You could also chill it and eat as a soft pudding, mixing in berries and nuts. In the photo I poured a little bit over a rhubarb crumble.
I highly recommend using vanilla bean for this as it's the only flavoring besides sugar. I adapted this recipe from one of my German cookbooks.
Open in Cookpad AppSteps
- 1
Bring milk, salt and vanilla bean to a simmer in a medium pot. Let it cook on low for 5 minutes, stirring often
- 2
Meanwhile, whisk the egg yolks, sugar and starch together in a medium bowl until the yolks turn a whitish yellow.
- 3
Once the milk has cooked, make sure all the beans have come out of the vanilla pod (if not, scrape them out into the milk).
- 4
Gradually pour or ladle the hot milk into the egg yolk mixture, whisking constantly.
- 5
Return the mixture to the pot and heat on low while whisking constantly.
- 6
When it comes to a boil, immediately remove from heat. Remove the vanilla bean as well.
- 7
(Optional): To make it creamier, you can slightly whip some cream and stir it into sauce once it's cooled somewhat. (In my case, I left it out this time)
- 8
You can use it right away to top hot or cold desserts, or fresh fruit.
- 9
Or, pour into a jar/containers and let it cool before storing in the fridge for later.
- 10
It will get a little thicker when it's cool especially if you don't use cream, so you can eat it as a soft pudding too ;)
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