Vanilla Cream Or 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.

VANILLA CREAM

Steps:

• Whisk yolks until smooth. Mix sugar, cornstarch, and salt in a medium saucepan over medium heat. Add milk in a slow, steady stream. Cook, stirring, until mixture begins to bubble and thicken, about 5 minutes.
• Pour 1/3 of milk mixture into yolks, whisking constantly. Return mixture to saucepan, and cook over medium heat, stirring often, until thick, 2 to 4 minutes. Stir in vanilla.
• Pass vanilla cream through a fine sieve into a bowl. Press plastic wrap directly on surface. Refrigerate until cold, at least 1 hour, or up to 2 days.

CREME ANGLAISE (VANILLA CUSTARD SAUCE)

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.

MILLE-FEUILLE WITH VANILLA PASTRY CREAM AND BOURBON SAUCE

Steps:

• For the pastry cream: In a medium saucepan, combine the milk, granulated sugar, salt and vanilla seeds and pod. Bring to a simmer over medium-low heat, then remove from the heat.
• In a medium bowl, whisk together the cornstarch and egg yolks. Temper the eggs by adding about 1/4 cup of the warm milk mixture and whisking to combine. Add the egg mixture to the pan and whisk to thoroughly combine.
• Heat the pan over medium-low heat until it begins to thicken. Cook, stirring constantly with a spatula, until the mixture is the consistency of pancake batter, about 5 minutes. Remove from the heat and discard the vanilla bean pod. Whisk in the butter until combined. Strain through a fine-mesh sieve. Transfer to a shallow dish and press a sheet of plastic wrap directly onto the surface. Place in the refrigerator to cool completely, at least 1 hour and up to overnight.
• For the bourbon sauce: In a small saucepan, add the bourbon, granulated sugar and vanilla beans and pod. Bring to a boil, then reduce the heat to maintain a simmer. Reduce the liquid by about half until thickened to a syrupy consistency, about 15 minutes. Remove and discard the vanilla bean pod; cool the syrup to room temperature.
• For the mille-feuille: Roll out the puff pastry on a floured surface so that it is a roughly 11-by-16-inch rectangle. Using a sharp knife or pizza cutter, trim off any uneven edges so that it is a perfect 10-by-15-inch rectangle. Slice the pastry into 12 approximately 2 1/2-by-5-inch rectangles. Place them on a lined baking sheet. Place in the refrigerator for 30 minutes to chill.
• Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper.
• Brush the tops of the puff pastry rectangles with the butter and sprinkle with the granulated sugar. Cover with a sheet of parchment paper and another baking sheet on top so the puff pastry is sandwiched in between. Bake until golden, about 20 minutes. Remove the top baking sheet and parchment and let cool to room temperature.
• To assemble: Spoon a small dollop of the pastry cream onto each plate to act as a "glue" for the first layer of puff pastry. Place one layer of puff pastry onto the cream dollop, then top with a layer of cream. Nestle about 6 raspberries in the pastry cream in rows and top them with a dollop more of pastry cream. Repeat the layers once more and top with a final layer of pastry. Dust the pastry and plate liberally with confectioners' sugar and drizzle the plate around the pastry with the bourbon sauce.

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.

VANILLA SAUCE

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.

CREPES WITH VANILLA CREAM SAUCE (BOB EVANS)

Steps:

• In a blender mix together the milk, eggs and vanilla.
• Stir in the flour, sugar, salt and melted butter until well blended.
• Heat a crepe pan or a good non stick 8 " pan over medium heat until hot.
• Lightly coat with a tiny bit of olive oil.
• Pour 1/4 cup of batter into the pan and tip pan to spread the batter evenly. When bubbles form on the top and the edges are dry, flip over and cook until lightly browned, it will have a lacy look.
• Place crepes on parchment papaer or wax paper to seperate each one.
• Fill crepes with the Vanilla Cream Sauce. Directions below --.
• VANILLA CREAM SAUCE DIRECTIONS.
• Mix all ingredients for Vanilla Cream Sauce together.
• Spoon into center of crepe and fold over seam side down.
• Top with fresh fruit of choice. I like to also drizzle a lil bit of the vanilla cream sauce on top to keep blueberries from rolling off the crepes!

BEST BREAD PUDDING WITH VANILLA SAUCE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 2-quart baking dish.
• In a mixing bowl, whisk 3 eggs, white sugar, 2 tablespoons of light brown sugar, 1/2 teaspoon of cinnamon, 1/4 cup of butter, and 3 cups of whole milk together, and gently stir in the bread cubes and raisins. Lightly spoon the mixture into the prepared baking dish.
• Bake in the preheated oven until browned and set in the middle, 50 to 55 minutes; cover the dish with foil after 30 minutes to prevent excessive browning. Let the pudding stand for 10 minutes before serving.
• For vanilla sauce, whisk 1/2 cup of light brown sugar, the flour, a pinch of cinnamon, 1 egg, 2 tablespoons of melted butter, 1 1/4 cups of whole milk,and salt together in a heavy saucepan until smooth. Heat over medium heat, whisking constantly, until thickened and the sauce coats the back of a spoon, 10 to 12 minutes. Stir in the vanilla extract. Pour sauce over warm bread pudding, or serve on the side in a bowl.