Vanilla Sauce Recipes

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VANILLA SAUCE



Vanilla Sauce image

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

1 cup water
1/2 cup sugar
1 tablespoon cornstarch
2 tablespoons butter or 2 tablespoons margarine
2 teaspoons vanilla extract
1 pinch salt

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



Vanilla Cream or Sauce image

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

2 ½ cups whole milk, divided
1 tablespoon cornstarch, or more as desired
⅓ cup white sugar
2 egg yolks
1 teaspoon vanilla extract

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

NUTMEG VANILLA SAUCE



Nutmeg Vanilla Sauce image

This sauce is based on a classic vanilla anglaise, a sauce thickened with egg yolks and served cold over berries, chocolate cake or with a hot fruit pie. It was invented by the French but called anglaise (or "English" in French) because they observed the English always pouring a light colored cream liquid on their desserts. That liquid was what the British call "pouring cream," and it's a very thick flavorful cold cream they serve with dessert in a pitcher and pour it over everything.

Provided by Food Network

Categories     dessert

Time 20m

Yield 3 cups

Number Of Ingredients 5

2 cups milk
1/2 teaspoon freshly (preferred) ground nutmeg
1/2 vanilla bean, split lengthwise
6 egg yolks
2/3 cup sugar

Steps:

  • Heat the milk, nutmeg, and vanilla in a saucepan over medium heat, whisking occasionally to make sure the mixture doesn't burn or stick to the bottom of the pan. When the cream mixture reaches a fast simmer (do not let it boil), turn off the heat and let the flavors infuse for 10 minutes.
  • In a bowl, whisk together the egg yolks and sugar. In a thin stream, whisk the cream mixture into the egg yolk mixture. Pour the egg-cream mixture back into the saucepan.
  • Heat over medium heat, stirring constantly with a wooden spoon to 180 degrees F. At 160 degrees F, the mixture will give off a puff of steam. When the mixture reaches 180 degrees it will be thickened and creamy, like eggnog. If you don't have a thermometer, test it by dipping a wooden spoon into the mixture. Run your finger down the back of the spoon. If the stripe remains clear, the mixture is ready; if the edges blur, the mixture is not quite thick enough yet. When it is ready, quickly remove it from the heat and pour it though a fine-meshed strainer into a container in an ice bath to cool. Keep chilled and serve cold.

VANILLA SAUCE



Vanilla Sauce image

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

1 cup white sugar
1 tablespoon cornstarch
2 cups water
¼ cup butter
2 teaspoons vanilla extract

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

SIMPLE VANILLA SAUCE



Simple Vanilla Sauce image

This simple vanilla sauce can be made in about 10 minutes with water, butter, vanilla extract, cornstarch, sugar, and a bit of cream.

Provided by Diana Rattray

Categories     Dessert     Sauces     Sauce

Time 11m

Number Of Ingredients 7

3/4 cup water
1/2 cup granulated sugar
2 tablespoons cornstarch
1/4 cup heavy cream
2 tablespoons butter
2 teaspoons vanilla extract
1 pinch salt

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

CREME ANGLAISE (VANILLA CUSTARD SAUCE)



Creme Anglaise (Vanilla Custard Sauce) image

Provided by Food Network

Categories     dessert

Yield 1 1/2 cups

Number Of Ingredients 5

2 cups whole milk
1/4 cup granulated sugar
1 vanilla bean, scraped
4 large egg yolks
2 tablespoons Jamaican rum

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.

VANILLA SAUCE



Vanilla Sauce image

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

1 cup whole milk
4 egg yolks
1/3 cup (2 1/4 ounces) granulated sugar
1/8 teaspoon fine sea salt
1 teaspoon pure vanilla extract
2 to 4 tablespoons liquor (optional)

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 SAUCE



Vanilla Sauce image

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

2 tablespoons cornstarch
2 1/2 cups milk, divided
1/2 cup sugar
2 large egg yolks
1 vanilla bean, split lengthwise, or 1 teaspoon vanilla extract

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.

RICH VANILLA SAUCE



Rich Vanilla Sauce image

Okay, so my husband decided to make crepes with raspberries and vanilla sauce for me and the kids for Valentine's Day... but he couldn't find a recipe that he liked for vanilla sauce. And let it be said that I am a HUGE vanilla sauce fan... I could eat it all by itself with a spoon! Let me just say that the vanilla sauce that he came up with was absolutely divine! I tried to drag the recipe out of him to post and this is what I got... just keep in mind that he's not the best at measuring things.... "a little bit of this and a little bit of that" technique! Hope I got it right :^)

Provided by Hollyism

Categories     High In...

Time 10m

Yield 6-8 serving(s)

Number Of Ingredients 5

1/2 cup butter
1 (14 ounce) can sweetened condensed milk
1 teaspoon cornstarch
1 teaspoon vanilla
milk (to thin)

Steps:

  • Melt butter in a small saucepan.
  • Add sweetened condensed milk and cornstarch and stir to combine. Add vanilla.
  • If it is too thick, you can add milk to thin to the proper consistency.

Nutrition Facts : Calories 351.7, Fat 21.1, SaturatedFat 13.3, Cholesterol 63.2, Sodium 193.1, Carbohydrate 36.5, Sugar 36.1, Protein 5.4

VANILLA CUSTARD SAUCE



Vanilla Custard Sauce image

This recipe for vanilla custard sauce is from Emily Luchetti's "Classic Stars Desserts." Use it to make Pear Charlotte.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes about 1 1/2 cups

Number Of Ingredients 5

4 large egg yolks
3 tablespoons granulated sugar
Pinch of coarse salt
1 1/2 cups milk
1 piece (1 inch long) vanilla bean, split lengthwise, or 1/2 teaspoon pure vanilla extract

Steps:

  • Prepare an ice-water bath; set aside.
  • In a medium bowl, whisk together egg yolks, sugar, and salt until well combined.
  • Pour milk into a heavy-bottomed, nonreactive saucepan. If using the vanilla bean, scrape seeds from pod halves into the milk using the tip of a knife. Add pod halves. Place over medium heat until small bubbles appear around the edges of the pan.
  • Remove from heat and slowly pour milk mixture into egg mixture, whisking constantly. Pour mixture back into the saucepan and cook over medium-low heat, stirring constantly with a spatula, until slightly thickened and coats the back of the spatula, about 5 minutes. Pour into a medium bowl and set bowl in ice water bath. Let cool to room temperature, stirring occasionally. Stir in vanilla extract, if using.
  • Pour custard through a fine-mesh sieve into another bowl, cover, and refrigerate until serving.

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Top Asked Questions

How to make vanilla cream sauce?
How to make a vanilla cream sauce: Add sugar and cornstarch to a small pot. Add a little hot water and whisk to blend the sugar sauce. Add the rest of the hot water, butter, and a lemon slice and simmer for 10 minutes on low heat. Simmer until the vanilla sauce thickens.
What is vanilla sauce made out of?
This creamy vanilla sauce recipe is made from eggs, butter, sugar, and milk. Serve this vanilla dessert sauce over ice cream, bread pudding, or a fruit cobbler. Combine the sugar, salt, flour, eggs, butter, and milk in a small saucepan, adding the milk slowly and stirring until smooth.
How do you make OMA's vanilla sauce?
Oma's Vanilla Sauce Recipe ❤️. Ingredients: Instructions: In a large bowl, whisk egg yolks with cornstarch. In top of double boiler, combine milk with sugar and bring to a simmer. In a thin stream, whisk hot milk into the egg yolks and return to double boiler. Cook until sauce is thick enough to coat a wooden spoon, about 3 minutes.
What is a good substitute for vanilla sauce in cooking?
A better alternative would be to use a vanilla bean paste. Step 1: Add sugar and cornstarch to a small pot. Add a little hot water and whisk to blend the sugar sauce. Step 2: Add the rest of the hot water, butter, and a lemon slice and simmer for 10 minutes on low heat. Simmer until the vanilla sauce thickens.

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