CREPES WITH VANILLA CREAM SAUCE (BOB EVANS)
If you like Bob Evan's version of crepes and the cream cheese sauce that they serve in them, this is the best recipe that comes close to it!
Provided by Evey1203
Categories Breakfast
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- In a blender mix together the milk, eggs and vanilla.
- Stir in the flour, sugar, salt and melted butter until well blended.
- Heat a crepe pan or a good non stick 8 " pan over medium heat until hot.
- Lightly coat with a tiny bit of olive oil.
- Pour 1/4 cup of batter into the pan and tip pan to spread the batter evenly. When bubbles form on the top and the edges are dry, flip over and cook until lightly browned, it will have a lacy look.
- Place crepes on parchment papaer or wax paper to seperate each one.
- Fill crepes with the Vanilla Cream Sauce. Directions below --.
- VANILLA CREAM SAUCE DIRECTIONS.
- Mix all ingredients for Vanilla Cream Sauce together.
- Spoon into center of crepe and fold over seam side down.
- Top with fresh fruit of choice. I like to also drizzle a lil bit of the vanilla cream sauce on top to keep blueberries from rolling off the crepes!
VANILLA CREAM
This cream is the perfect filling for mini Boston Cream Pie Cupcakes that will please any crowd.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 1 1/2 cups
Number Of Ingredients 6
Steps:
- Whisk yolks until smooth. Mix sugar, cornstarch, and salt in a medium saucepan over medium heat. Add milk in a slow, steady stream. Cook, stirring, until mixture begins to bubble and thicken, about 5 minutes.
- Pour 1/3 of milk mixture into yolks, whisking constantly. Return mixture to saucepan, and cook over medium heat, stirring often, until thick, 2 to 4 minutes. Stir in vanilla.
- Pass vanilla cream through a fine sieve into a bowl. Press plastic wrap directly on surface. Refrigerate until cold, at least 1 hour, or up to 2 days.
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
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
CREME ANGLAISE (VANILLA CUSTARD SAUCE)
Steps:
- In a 2-quart heavy saucepan bring 2 cups of the milk, 2 tablespoons of the sugar, and the scraped vanilla bean to a boil over medium heat.
- In a large bowl, whisk together the egg yolks and remaining 2 tablespoons of sugar. Slowly pour 1 cup of the hot milk mixture, whisking constantly, into the egg yolk-sugar mixture. (Do not pour the entire yolk-sugar mixture into the boiling milk mixture, as it will curdle the eggs.) Whisk in the remaining milk. Pour the milk-yolk mixture into the saucepan and cook over medium heat, stirring constantly, until the mixture coats the back of a spoon. Do not boil.
- Remove from the heat and stir in the rum. Strain the mixture through a fine wire sieve into a heat--proof bowl. Place the sauce in an ice bath. When cool, transfer the sauce to a bowl. Cover the surface with plastic wrap and chill in the refrigerator, until ready to use. Sauce will keep in the refrigerator for 4 to 5 days if well sealed.
MILLE-FEUILLE WITH VANILLA PASTRY CREAM AND BOURBON SAUCE
Provided by Geoffrey Zakarian
Categories dessert
Time 2h30m
Yield 4 servings
Number Of Ingredients 16
Steps:
- For the pastry cream: In a medium saucepan, combine the milk, granulated sugar, salt and vanilla seeds and pod. Bring to a simmer over medium-low heat, then remove from the heat.
- In a medium bowl, whisk together the cornstarch and egg yolks. Temper the eggs by adding about 1/4 cup of the warm milk mixture and whisking to combine. Add the egg mixture to the pan and whisk to thoroughly combine.
- Heat the pan over medium-low heat until it begins to thicken. Cook, stirring constantly with a spatula, until the mixture is the consistency of pancake batter, about 5 minutes. Remove from the heat and discard the vanilla bean pod. Whisk in the butter until combined. Strain through a fine-mesh sieve. Transfer to a shallow dish and press a sheet of plastic wrap directly onto the surface. Place in the refrigerator to cool completely, at least 1 hour and up to overnight.
- For the bourbon sauce: In a small saucepan, add the bourbon, granulated sugar and vanilla beans and pod. Bring to a boil, then reduce the heat to maintain a simmer. Reduce the liquid by about half until thickened to a syrupy consistency, about 15 minutes. Remove and discard the vanilla bean pod; cool the syrup to room temperature.
- For the mille-feuille: Roll out the puff pastry on a floured surface so that it is a roughly 11-by-16-inch rectangle. Using a sharp knife or pizza cutter, trim off any uneven edges so that it is a perfect 10-by-15-inch rectangle. Slice the pastry into 12 approximately 2 1/2-by-5-inch rectangles. Place them on a lined baking sheet. Place in the refrigerator for 30 minutes to chill.
- Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper.
- Brush the tops of the puff pastry rectangles with the butter and sprinkle with the granulated sugar. Cover with a sheet of parchment paper and another baking sheet on top so the puff pastry is sandwiched in between. Bake until golden, about 20 minutes. Remove the top baking sheet and parchment and let cool to room temperature.
- To assemble: Spoon a small dollop of the pastry cream onto each plate to act as a "glue" for the first layer of puff pastry. Place one layer of puff pastry onto the cream dollop, then top with a layer of cream. Nestle about 6 raspberries in the pastry cream in rows and top them with a dollop more of pastry cream. Repeat the layers once more and top with a final layer of pastry. Dust the pastry and plate liberally with confectioners' sugar and drizzle the plate around the pastry with the bourbon sauce.
FUNFETTI® PANCAKES WITH VANILLA CREAM SPRINKLE SAUCE
Serve pancakes immediately, with a generous drizzle of sprinkle sauce.
Provided by Julie Hubert
Categories Pancakes
Time 23m
Yield 4
Number Of Ingredients 16
Steps:
- Whisk flour, sugar, baking powder, baking soda, and salt together in a bowl.
- Combine buttermilk, egg, butter, and 1 1/2 teaspoon vanilla extract in a separate bowl. Beat to break up the egg. Pour over the flour mixture; stir until just combined. Stir 1/4 cup sprinkles gently into the batter. Allow batter to rest for 5 minutes.
- Whisk confectioners' sugar, heavy cream, 1 teaspoon vanilla extract, and salt together in a small bowl until smooth. Add 2 tablespoons sprinkles.
- Heat a large nonstick skillet over medium-low heat; coat with cooking spray. Drop 1/2 cup batter into the skillet. Spread with the back of a spoon to about 1/4-inch thick. Cook until bubbles form and the edges are dry, 2 to 3 minutes. Flip. Cook until second side is set, 1 to 2 minutes. Transfer to a plate. Repeat with remaining batter.
- Stir sprinkle sauce so sprinkles rise to the top. Serve pancakes with a generous drizzle of sprinkle sauce.
Nutrition Facts : Calories 518.7 calories, Carbohydrate 79 g, Cholesterol 91.5 mg, Fat 19 g, Fiber 0.8 g, Protein 7.6 g, SaturatedFat 9 g, Sodium 758.9 mg, Sugar 53.9 g
VANILLA ICE CREAM SAUCE
This vanilla sauce is a little different from the usual as it contains vanilla ice cream. Serve it over fresh fruit, bread pudding, banana fritters, pancakes, stewed fruit (for example, apples, pears), English Summer Pudding, steamed puddings, warm strudels, fruit pies or tarts, warm soufflés, warm cranberry cake, the list goes on. The recipe contains creme de cacao, but you can choose whatever liqueur is compatible with what you are serving, for example, Grand Marnier, brandy, Kahlua, tia maria, rum, amaretto (almond/apricot flavour), lemoncello, cranberry liqueur, Chambord (raspberry flavor dominates), and frangelico. If you prefer not to use alcohol, add a little vanilla extract or nutmeg to taste. Serve warm or at room temperature. Not suitable to freeze.
Provided by Daydream
Categories Sauces
Time 10m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Melt ice-cream gently in a medium saucepan over low heat.
- Blend cornstarch and water together, and whisk into the melted ice cream, until mixture boils and thickens.
- Transfer the mixture to a large bowl, cool.
- Whisk in the liqueur and half the cream, then fold in the remaining cream.
- Can be re-warmed, gently, in the microwave.
Nutrition Facts : Calories 316.9, Fat 29.6, SaturatedFat 18.4, Cholesterol 110.9, Sodium 55.4, Carbohydrate 11.7, Fiber 0.3, Sugar 7.7, Protein 2.7
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