A creamy and flavorful vanilla sauce perfect for drizzling over desserts or using as a dip.
Chefadora AI has the answer - timers, swaps, step-by-step help.
Stir all the ingredients together in a saucepan.
Begin cooking on very low heat, stirring continuously until the mixture thickens.
Remove from heat and allow to cool.
For a richer flavor, you can use vanilla extract instead of vanilla flavor.
Make sure to stir continuously to prevent the sauce from sticking to the bottom of the pan.
How do I make vanilla sauce from scratch?
To make vanilla sauce from scratch, combine 350 g of fresh milk, 10 g of custard powder, 1 egg yolk, 80 g of sugar, and 1 tsp of vanilla flavor in a saucepan. Stir the ingredients together and cook on very low heat, stirring continuously until the mixture thickens. Once thickened, remove from heat and let it cool before serving.
Can I use almond milk instead of fresh milk in vanilla sauce?
Yes, you can substitute almond milk for fresh milk in this vanilla sauce recipe. However, keep in mind that it may alter the flavor slightly, giving it a nutty taste. Ensure to stir well and monitor the cooking time, as almond milk may thicken differently than regular milk.
What is the best way to store homemade vanilla sauce?
To store homemade vanilla sauce, allow it to cool completely, then transfer it to an airtight container. It can be refrigerated for up to a week. If you want to store it for a longer period, consider freezing it in ice cube trays and then transferring the cubes to a freezer bag for up to three months.
What desserts pair well with vanilla sauce?
Vanilla sauce pairs beautifully with a variety of desserts, including bread pudding, pancakes, waffles, ice cream, and fruit tarts. Drizzling it over chocolate cake or using it as a dip for fresh fruits can also enhance the flavors of your desserts.
Can I make vanilla sauce without egg yolk?
Yes, you can make vanilla sauce without egg yolk by using a cornstarch slurry as a thickening agent instead of custard powder. Mix 1 tablespoon of cornstarch with a little cold milk to create a slurry, then add it to the saucepan with the other ingredients. This will give you a similar creamy texture without using egg yolk.
