Sweet Vanilla Dessert Sauce Food

VANILLA SAUCE

Steps:

• Place all ingredients in a saucepan and bring to a boil over medium heat, stirring constantly. Reduce heat to medium-low and continue to cook, stirring occasionally, until the mixture thickens, 10-15 minutes (or keep cooking until desired consistency).
• Drizzle sauce over cakes, pancakes, waffles, bread puddings, and more. Serve warm or slightly cool (the sauce will thicken as it cools).
• Sauce will keep in the fridge, in an airtight container, for up to a week.

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.

EASY VANILLA SAUCE RECIPE | BREAD PUDDING SAUCE

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.

VANILLA CREAM OR SAUCE

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.

SWEET VANILLA DESSERT SAUCE

Steps:

• In the top of a double boiler (or in a metal bowl on pot of simmering water) beat together butter and sugar until light and fluffy.
• Add egg, beating constantly.
• Stir in sherry and orange zest until smooth.
• Place over barely simmering water and cook, stirring constantly, for 10 to 12minutes or until thick enough to coat back of spoon. Remove from heat and add vanilla. Serve warm.
• Makes 1 1/2 cups sufficient for 12 servings of pudding.

VANILLA SAUCE

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.