Vanilla Cream Sauce Recipes

HOMEMADE VANILLA CREAM

Steps:

• Put all the ingredients in a sauce pan including the empty vanilla bean. Whisk it well together.
• Heat up on medium heat, while whisking constantly, until the cream is boiling and getting thicker.
• When the cream has your preferred consistency; take it off the heat and pour it in a bowl.
• Remove the empty vanilla bean and let the cream cool off.

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.

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.

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 ICE CREAM SAUCE

Steps:

• Melt ice-cream gently in a medium saucepan over low heat.
• Blend cornstarch and water together, and whisk into the melted ice cream, until mixture boils and thickens.
• Transfer the mixture to a large bowl, cool.
• Whisk in the liqueur and half the cream, then fold in the remaining cream.
• Can be re-warmed, gently, in the microwave.

CREAMY BROWN SUGAR SAUCE WITH VANILLA

Steps:

• Gather the ingredients.
• In a small saucepan over medium heat, whisk together the brown sugar, corn syrup, butter, heavy cream, and pure vanilla extract. Bring the mixture to a boil while whisking frequently. Reduce the heat to medium-low and boil gently for 5 minutes.
• Remove the sauce from the heat. The brown sugar sauce will thicken as it cools.
• Serve over bread pudding, cake, pie, cobbler, or ice cream.

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.