VANILLA SAUCE
This is a great sauce to serve over gingerbread! It has been my favorite dessert since I was a child!
Provided by Diane Lloyd
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 16m
Yield 14
Number Of Ingredients 5
Steps:
- In a saucepan, combine the sugar and cornstarch. Whisk in the water, stirring until blended. Bring mixture to a boil and continue to cook for 1 minute, stirring constantly. Remove from heat and mix in the butter and vanilla. Serve warm.
Nutrition Facts : Calories 88.3 calories, Carbohydrate 14.9 g, Cholesterol 8.7 mg, Fat 3.3 g, SaturatedFat 2.1 g, Sodium 23.5 mg, Sugar 14.4 g
VANILLA SAUCE
This sauce is perfect with the Bread Pudding (Recipe #16136) I posted. You may use it for something else.
Provided by Rhonda O
Categories Sauces
Time 25m
Yield 1 cup, 10 serving(s)
Number Of Ingredients 6
Steps:
- Bring water to boil in a small sauce pan.
- Combine sugar and cornstarch.
- Stir well.
- Add sugar mixture to boiling water.
- Reduce heat to medium, stirring constantly or until mixture thickens.
- Remove from heat.
- Add butter, vanilla, and salt.
- Stir until butter melts.
Nutrition Facts : Calories 64.5, Fat 2.3, SaturatedFat 1.5, Cholesterol 6.1, Sodium 36.7, Carbohydrate 10.8, Sugar 10.1
VANILLA CREAM OR SAUCE
This is really delicious on its own, but I use it mainly to serve alongside brownies, bread pudding, apple pie, berries, or poached pears. You can either make this as a thicker cream or as a sauce. I love it as a cream for berries, poached pears or brownies and as a sauce over apple pie or bread pudding. Serve chilled over warm or cool desserts or just eat it on its own as a custard.
Provided by Northstar
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 1h10m
Yield 6
Number Of Ingredients 5
Steps:
- Heat 2 cups milk in a heavy saucepan over low heat until simmering, about 5 minutes.
- Beat remaining 1/2 cup milk and cornstarch together in a bowl using a whisk until dissolved; add sugar and egg yolks and beat until smooth. Slowly pour milk mixture into simmering milk while gently whisking the simmering milk; simmer, stirring frequently, until thickened, about 3 minutes. Remove saucepan from heat and stir vanilla extract into sauce.
- Pour the sauce through a wire mesh sieve into a bowl to remove any cornstarch lumps. Place a piece of plastic wrap on top of the sauce, ensuring the plastic wrap is touching the sauce to prevent a skin from forming; cool to room temperature, about 20 minutes.
- Move sauce to refrigerator and chill completely cold, at least 30 minutes.
Nutrition Facts : Calories 128.7 calories, Carbohydrate 17.2 g, Cholesterol 78.4 mg, Fat 4.8 g, Protein 4.2 g, SaturatedFat 2.4 g, Sodium 43.5 mg, Sugar 15.8 g
SIMPLE VANILLA SAUCE
Steps:
- Gather the ingredients.
- Pour the water into a saucepan and place it over high heat. Bring the water to a boil.
- In a small bowl, combine the granulated sugar and cornstarch. Blend well with a whisk or spoon.
- Add the granulated sugar and cornstarch mixture to the boiling water and whisk to blend thoroughly. Reduce the heat to medium and cook, stirring constantly, until the sauce is thick. Whisk the heavy cream into the thickened sauce.
- Remove the thickened sauce from the heat and whisk in the butter, vanilla extract, and salt. Whisk until the butter has melted. Strain the sauce to remove any lumps.
- Spoon or drizzle warm or room temperature vanilla sauce onto a cake, bread pudding, or other dish. Enjoy.
Nutrition Facts : Calories 220 kcal, Carbohydrate 29 g, Cholesterol 32 mg, Fiber 0 g, Protein 0 g, SaturatedFat 7 g, Sodium 85 mg, Sugar 26 g, Fat 11 g, ServingSize 1 jar (4 servings), UnsaturatedFat 0 g
DELICIOUS VANILLA SAUCE
This vanilla sauce goes great with bread pudding or ice cream, for the best taste use pure vanilla extract for this only!
Provided by Kittencalrecipezazz
Categories Sauces
Time 35m
Yield 2 cups
Number Of Ingredients 9
Steps:
- Scald the cream with 1/2 cup milk in a heavy-bottomed saucepan.
- Add in the sugar and a pinch of salt; mix to combine until no sugar granules remain.
- Dissolve the cornstarch in the remaining 2 tablespoons COLD milk in a small cup.
- Stir it into the cream mixture and bring to a boil over low heat, whisking constantly.
- Continue boiling and whisking until the sauce thickens, about 3 minutes.
- Remove the pan from the heat and stir in butter, vanilla and nutmeg.
- Allow the sauce to cool slightly before serving.
- Delicious!
Nutrition Facts : Calories 534, Fat 42.3, SaturatedFat 26.5, Cholesterol 138, Sodium 290.6, Carbohydrate 34.7, Fiber 0.2, Sugar 25.7, Protein 4
VANILLA SAUCE
Provided by Rick Rodgers
Categories Sauce Dairy Dessert Vanilla Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 2 3/4 cups
Number Of Ingredients 5
Steps:
- 1. Sprinkle the cornstarch over 1/2 cup of the milk in a small bowl and whisk to dissolve. Add the sugar and egg yolks and whisk well.
- 2. Bring the remaining 2 cups of the milk and the vanilla bean just to a simmer in a heavy-bottomed medium saucepan over low heat. Remove the bean, scrape the vanilla seeds into the milk, and discard the bean. Gradually whisk the egg yolk mixture into the milk.
- 3. Cook, whisking often, until the sauce comes to a full boil, about 3 minutes. If using vanilla extract, stir it in now. Strain through a wire sieve into a bowl. Serve warm.
- MAKE AHEAD
- The sauce can be prepared up to 1 day ahead, cooled, covered, and refrigerated. Reheat in the top part of a double boiler over simmering water.
VANILLA SAUCE
This simple sauce is delicious drizzled over the [poppy-seed sweet bread](/recipes/recipe_views/views/236425) or the [rum raisin apple pie](/recipes/recipe_views/views/236430).
Yield Makes about 2 1/4 cups
Number Of Ingredients 5
Steps:
- Bring milk with a pinch of salt to a simmer in a 2-quart heavy saucepan. Whisk together yolks and sugar in a bowl until combined, then add hot milk mixture in a slow stream, whisking. Transfer custard to same saucepan and cook over moderately low heat, stirring constantly with a wooden spoon, until custard coats back of a spoon and thermometer registers 170 to 175°F. Pour through a fine-mesh sieve into a bowl and stir in vanilla. Cover surface of custard with a round of wax paper and chill until cold, at least 1 hour.
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