Vanilla Sauce

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By Darren Purchese

A classic dessert sauce that every home cook or chef and everyone in between should have in their repertoire. Make a batch of this and you can make all sorts of stuff. Like what? Well, ice cream for starters or eggnog and a sauce for desserts.

Time

0

hour

20

minutes

Degree of Difficulty

Medium

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Ingredients

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250 ml milk, whole
200 ml cream, thickened
2 vanilla pods, seeds scraped
100g egg yolks (5 large eggs)
100g caster sugar
1

Prepare a large bowl of ice and place a medium sized bowl on top – this is to cool down the custard once cooked.

 

2

Combine all of the ingredients in a bowl and whisk to combine. Pour the mixture into a medium size heavy bottomed saucepan and turn on a low heat. Stir continuously with a heat resistant spatula or spoon and cook to 82° Use a digital thermometer to accurately check the temperature.

 

3

Remove from the heat and strain the custard through a sieve into the medium bowl. Stir the custard until it cools to 50°C and then transfer the mix into the fridge to finish cooling for a minimum of four hours. This is best made the day before you need to use it for a sauce, ice cream or eggnog.

 

 

1
0 hours 0 minutes

Prepare a large bowl of ice and place a medium sized bowl on top – this is to cool down the custard once cooked.

2
0 hours 0 minutes

Combine all of the ingredients in a bowl and whisk to combine. Pour the mixture into a medium size heavy bottomed saucepan and turn on a low heat. Stir continuously with a heat resistant spatula or spoon and cook to 82° Use a digital thermometer to accurately check the temperature.

3
0 hours 0 minutes

Remove from the heat and strain the custard through a sieve into the medium bowl. Stir the custard until it cools to 50°C and then transfer the mix into the fridge to finish cooling for a minimum of four hours. This is best made the day before you need to use it for a sauce, ice cream or eggnog.

 

Recipe Tags vanilla