EASY VANILLA SAUCE RECIPE | BREAD PUDDING SAUCE
This is a luscious, silky, smooth vanilla sauce that's so versatile and easy to make. Makes an amazing bread pudding sauce! Pair this with any dessert!
Provided by Jamie
Categories Dessert
Time 15m
Number Of Ingredients 5
Steps:
- Add the milk and half and half to a pot and bring to a slight simmer. Remove from heat.
- Whisk egg yolks and sugar together in a medium bowl. Slowly ladle all the warm milk mixture into the egg yolk mixture while whisking quickly. Adding it too quickly will cook the egg yolks and cause the sauce to curdle.
- Return to the mixture to the pot and heat over medium low until the sauce thickens and coats the back of a spoon. About 5 to 6 minutes. Remove from heat, add the vanilla once it cools.
- Strain the sauce if desired. Serve warm or chill in the refrigerator.
Nutrition Facts : Calories 146.28 kcal, Carbohydrate 13.13 g, Protein 4.58 g, Fat 8.28 g, SaturatedFat 3.98 g, Cholesterol 197.12 mg, Sodium 33.63 mg, Sugar 11.41 g, ServingSize 1 serving
VANILLA CUSTARD SAUCE
This vanilla custard sauce is creamy, and smooth and perfect for pairing with a cake!
Provided by Heather Perine
Categories Dessert
Time 4h50m
Number Of Ingredients 6
Steps:
- Prepare your bowls. You want to place a fine-mesh sieve over a medium metal bowl. And then fill a large bowl with ice water. Set them aside.
- Combine your wet ingredients. In a medium bowl, whisk together the sugar, egg yolks, and salt.
- Heat milk and cream. You want to heat the milk and cream over medium heat until steaming. Do not let it boil.
- Add heated milk/cream to egg mixture. Add the heated milk/cream to the egg mixture gradually, so as not to scramble the eggs. Return the mixture to the saucepan, and cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon and holds a trail when you drag your finger through it, about 10 to 20 minutes.
- Strain the custard. Strain the custard through the sieve. And place that bowl of strained custard into the bowl of ice water and whisk until the mixture is about 70F. Add vanilla. Loosely cover it and refrigerate the custard until it's chilled (about 3 to 4 hours).
Nutrition Facts : Calories 786 kcal, Carbohydrate 57 g, Protein 12 g, Fat 58 g, SaturatedFat 33 g, Cholesterol 566 mg, Sodium 503 mg, Sugar 53 g, ServingSize 1 serving
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
RICH VANILLA DESSERT SAUCE
Serve over ice cream or rich gelato! You can create a new flavor by substituting the vanilla with either 1/2 tsp almond extract (or other extract of your choice); or by using 2TBS coffee; or chocolate, orange or other liqueur!
Provided by Bev I Am
Categories Sauces
Time 20m
Yield 1 cup
Number Of Ingredients 4
Steps:
- In a small saucepan beat egg yolks with powdered sugar.
- Blend in heavy cream.
- Over medium to low heat, heat for 5 minutes: DO NOT ALLOW TO BOIL!
- Remove from heat; stir in vanilla.
- Chill.
Nutrition Facts : Calories 936.5, Fat 86.4, SaturatedFat 48.4, Cholesterol 1188.6, Sodium 105.1, Carbohydrate 24.2, Sugar 16.8, Protein 15.8
VANILLA SAUCE
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
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.
VANILLA DESSERT SAUCE
This is a Rachael Ray recipe. We all know she likes the simplest kinds of desserts and here is a very simple sauce you can use to top them. This was available on the Food Network as a video.
Provided by Lorraine of AZ
Categories Dessert
Time 2m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- Melt the ice cream in the microwave.
- Stir in the citrus zest. Orange or lemon are good choices.
- Pour over the slice of pound cake and garnish with raspberries.
Nutrition Facts : Calories 72.4, Fat 4, SaturatedFat 2.4, Cholesterol 15.8, Sodium 28.8, Carbohydrate 8.5, Fiber 0.2, Sugar 7.6, Protein 1.3
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
LEMON DESSERT SAUCE
Make and share this Lemon Dessert Sauce recipe from Food.com.
Provided by Barb in WNY
Categories Dessert
Time 4m
Yield 1 cup sauce, 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Microwave butter for 20-30 seconds on High in a 1-qt. microwave-safe bowl.
- Combine sugar and cornstarch.
- Add to butter.
- Stir in water, lemon juice and peel.
- Microwave for 2-3 minutes on High, until boiling, stirring once serve warm.
Nutrition Facts : Calories 244.1, Fat 11.5, SaturatedFat 7.3, Cholesterol 30.5, Sodium 83, Carbohydrate 36.8, Fiber 0.1, Sugar 33.5, Protein 0.2
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