Classic Vanilla Sauce
Indulge in the rich, creamy elegance of *Classic Vanilla Sauce*—the perfect companion to elevate your desserts! This silky-smooth, custard-style sauce combines the warmth of whole milk and heavy cream with the luscious aroma of real vanilla bean. Enhanced by the buttery richness of egg yolks and a touch of unsalted butter, this recipe delivers a luxurious depth of flavor that's both comforting and indulgent. With a quick prep time of 10 minutes and a foolproof stovetop cooking method, this versatile sauce effortlessly coats everything from bread pudding to fresh fruit or even waffles. Serve it warm for a cozy treat or chilled for a refreshing finish—store leftovers for up to three days so the magic can continue! Keywords: vanilla sauce, dessert topping, custard sauce, homemade vanilla sauce, creamy dessert sauce.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups whole milk
- 0.5 cup heavy cream
- 0.5 cup granulated sugar
- 1 vanilla bean
- 4 large egg yolks
- 1 tablespoon unsalted butter
- 0.125 teaspoon salt
Instructions
In a medium saucepan, combine the whole milk, heavy cream, and half of the granulated sugar. Heat the mixture over medium heat until it begins to steam, but do not let it boil.
While the milk mixture is heating, split the vanilla bean lengthwise with a sharp knife and scrape out the seeds. Add both the seeds and the pod to the saucepan.
In a medium mixing bowl, whisk together the egg yolks and the remaining granulated sugar until the mixture is pale and thick.
Once the milk mixture is steaming, slowly pour about 1 cup of it into the egg yolk mixture, whisking constantly to prevent the eggs from curdling.
Gradually whisk the tempered egg mixture back into the saucepan with the remaining milk mixture.
Cook the sauce over medium-low heat, stirring constantly with a wooden spoon or a spatula, until the sauce thickens enough to coat the back of the spoon. This should take about 5 to 7 minutes. Be careful not to let it boil.
Once thickened, remove the saucepan from the heat and strain the sauce through a fine-mesh sieve into a clean bowl to remove the vanilla pod and any cooked egg bits.
Stir in the unsalted butter and salt until the butter is completely melted and incorporated, giving the sauce a silky texture.
Serve the vanilla sauce warm or chilled, depending on preference. Store any leftover sauce in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
1416 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.7 g | 110% | |
| Saturated Fat | 46.5 g | 233% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 948 mg | 316% | |
| Sodium | 555 mg | 24% | |
| Total Carbohydrate | 125.7 g | 46% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 124.5 g | ||
| Protein | 26.9 g | 54% | |
| Vitamin D | 7.2 mcg | 36% | |
| Calcium | 696 mg | 54% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 842 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
