Creme Brulee Dessert Sauce
Elevate your dessert game with this luscious Creme Brulee Dessert Sauce—a velvety, custard-like topping infused with real vanilla bean and a kiss of caramelized brown sugar for that signature creme brulee flavor. Perfectly smooth and decadently rich, this indulgent sauce is created by gently tempering eggs with warm vanilla-infused cream, then finishing with a touch of homemade caramel for a toasty, golden finish. Ready in just 25 minutes, this versatile sauce is the ideal accompaniment to fresh berries, ice cream, pancakes, or even drizzled over cakes and pastries. With its irresistible blend of creamy sweetness and caramelized depth, this sauce is sure to wow at your next gathering.
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Recipe Information
Ingredients
- 1 cup Heavy cream
- 0.5 cup Granulated sugar
- 3 large Egg yolks
- 1 pod Vanilla bean
- 1 pinch Salt
- 2 tablespoons Brown sugar
Instructions
In a medium saucepan, combine the heavy cream and a pinch of salt. Split the vanilla bean pod lengthwise, scrape out the seeds with the back of a knife, and add both the seeds and the pod to the saucepan.
Heat the mixture over medium heat until it barely begins to simmer, then remove it from the heat. Let it steep for 5 minutes to infuse the cream with the vanilla flavor. Discard the vanilla pod afterward.
In a medium mixing bowl, whisk together the granulated sugar and the egg yolks until the mixture becomes pale and slightly thickened.
Gradually pour the warm cream into the egg yolk mixture while whisking constantly. This will temper the eggs and prevent them from curdling.
Return the mixture to the saucepan and heat over low to medium-low heat, stirring constantly with a silicone spatula. Cook for about 5-7 minutes, or until the sauce thickens and coats the back of the spatula. Do not let the mixture come to a boil.
Remove the saucepan from the heat and strain the sauce through a fine-mesh sieve into a clean bowl to ensure a smooth texture. Let the sauce cool for about 10 minutes.
In a small skillet, melt the brown sugar over medium heat until it begins to caramelize, stirring constantly to prevent burning. Quickly whisk the caramelized sugar into the warm sauce to give it a deep, toasty flavor reminiscent of the crackling top of a creme brulee.
Serve the sauce warm or at room temperature. Store any leftovers in an airtight container in the refrigerator for up to 3 days. Rewarm gently before serving, if needed.
Nutrition Facts
Calories |
1429 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.5 g | 120% | |
| Saturated Fat | 52.8 g | 264% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 794 mg | 264% | |
| Sodium | 249 mg | 11% | |
| Total Carbohydrate | 120.1 g | 44% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 118.4 g | ||
| Protein | 8.1 g | 16% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 85 mg | 7% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 112 mg | 2% | |
*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.
