Zutaten für Vanilla Sauce
- Heavy Cream
- ½ cup whole milk
- Vanilla Extract
- ¼ cup granulated sugar
- 2 large egg yolks
- 2 tablespoons cornstarch
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Zubereitung von Vanilla Sauce
- If using a vanilla bean, split it lengthwise and scrape out the seeds with the back of a knife. Set the seeds aside (reserve the pod for an even more intense vanilla flavor if desired).
- In a medium saucepan, combine 1 cup heavy cream, ½ cup whole milk, and the vanilla bean seeds (or 2 teaspoons vanilla extract). Heat over medium heat, stirring occasionally, until it just begins to simmer.
- Adjust vanilla extract to your preference – start with 2 teaspoons and add more to taste.
- In a separate bowl, whisk together 2 large egg yolks and ¼ cup granulated sugar until light and pale. Gradually whisk in 2 tablespoons cornstarch until smooth.
- Slowly temper the egg mixture by whisking in about ¼ cup of the hot cream mixture. This prevents the eggs from scrambling.
- Gradually whisk the tempered egg mixture into the remaining cream mixture in the saucepan.
- Cook over medium-low heat, stirring constantly with a whisk, until the sauce thickens enough to coat the back of a spoon (about 2-3 minutes). Do not boil.
- Remove from heat and strain the sauce through a fine-mesh sieve to remove any vanilla bean bits (optional).
- Let the sauce cool slightly, stirring occasionally, to prevent a skin from forming. Serve warm or cold.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
53g
Fat
93g
Carbs
8g
