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
Provided by Cory Schreiber
Categories Sauce Egg Dessert Quick & Easy Vanilla Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 1 1/2 cups
Number Of Ingredients 6
Steps:
- Heat the milk in a 2-quart saucepan over medium-low heat just until warm. In a bowl, whisk together the yolks, sugar, and salt until slightly thickened and lighter in color. Slowly pour half of the warm milk into the yolkmixture, whisking continuously. Next, pour the yolk mixture back into the saucepan and cook over medium heat, stirring constantly, until the mixture thickens and thickly coats the back of a spoon. Set a bowl over an ice bath, then strain the custard through a fine-mesh sieve set over the bowl. Add the vanilla and stir until cool. Stir in liquor to taste, then refrigerate for about 2 hours, until completely chilled, before serving.
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
PALO VANILLA SAUCE
The finishing touch for a delicious dessert from the adults-only restaurant Palo on Disney Cruise Line ships. Serve with Palo Chocolate Soufflé.
Provided by coconutcream
Categories Sauces
Time 10m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Bring heavy cream and vanilla bean to a low boil in a saucepan over medium heat.
- Combine sugar and egg yolks.
- Add 2 spoonfuls of boiling cream to egg mixture and stir well, then pour back into the remaining cream and continue to cook over low heat, stirring constantly for 3 to 4 minutes.
- Serve warm with Palo Chocolate Soufflé.
Nutrition Facts : Calories 210.9, Fat 19.6, SaturatedFat 11.9, Cholesterol 127.4, Sodium 21.1, Carbohydrate 7.9, Sugar 6.4, Protein 1.8
PALO CHOCOLATE SOUFFLé
A delicious dessert from the adults-only restaurant Palo on Disney Cruise Line ships. See also Palo Vanilla Sauce
Provided by coconutcream
Categories Dessert
Time 50m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°. Set a full kettle of water on to boil.
- Butter six 4-ounce soufflé cups and coat with sugar; set aside.
- Bring milk to boil in small saucepan. Meanwhile, melt butter in medium saucepan over medium heat. Add the flour and cocoa to butter and heat with a whisk until it has a smooth, paste-like consistency. Reduce heat and cook for 1 minute.
- Slowly add hot milk, whisking until smooth, then blend in melted chocolate. Let cool for 5 minutes, then stir in egg yolks.
- Beat egg whites in separate bowl until frothy. Slowly add sugar, 1 tablespoon at a time until glossy peaks form. Stir a heaping spoonful of egg whites into the chocolate, then fold in remaining whites until just combined.
- Pour the batter into prepared soufflé cups. Place cups in large baking dish and add enough boiling water to reach halfway up the sides of the soufflé cups.
- Bake for 20 minutes. Serve immediately with warm Vanilla Sauce.
Nutrition Facts : Calories 234.1, Fat 14.8, SaturatedFat 8.2, Cholesterol 151.8, Sodium 84.4, Carbohydrate 23.4, Fiber 3.4, Sugar 13, Protein 8.4
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