Delicious Vanilla Sauce Recipes

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.

VANILLA SAUCE

Steps:

• Bring water to boil in a small sauce pan.
• Combine sugar and cornstarch.
• Stir well.
• Add sugar mixture to boiling water.
• Reduce heat to medium, stirring constantly or until mixture thickens.
• Remove from heat.
• Add butter, vanilla, and salt.
• Stir until butter melts.

DELICIOUS VANILLA SAUCE

Steps:

• Scald the cream with 1/2 cup milk in a heavy-bottomed saucepan.
• Add in the sugar and a pinch of salt; mix to combine until no sugar granules remain.
• Dissolve the cornstarch in the remaining 2 tablespoons COLD milk in a small cup.
• Stir it into the cream mixture and bring to a boil over low heat, whisking constantly.
• Continue boiling and whisking until the sauce thickens, about 3 minutes.
• Remove the pan from the heat and stir in butter, vanilla and nutmeg.
• Allow the sauce to cool slightly before serving.
• Delicious!

VANILLA SAUCE

Steps:

• Bring milk with a pinch of salt to a simmer in a 2-quart heavy saucepan. Whisk together yolks and sugar in a bowl until combined, then add hot milk mixture in a slow stream, whisking. Transfer custard to same saucepan and cook over moderately low heat, stirring constantly with a wooden spoon, until custard coats back of a spoon and thermometer registers 170 to 175°F. Pour through a fine-mesh sieve into a bowl and stir in vanilla. Cover surface of custard with a round of wax paper and chill until cold, at least 1 hour.

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:

• Melt butter in medium saucepan.
• Remove from heat and add remaining ingredients, mixing well.
• Simmer, stirring over low heat about 5 minutes or until the sugar is dissolved.
• Serve hot over pudding, chocolate ice cream or cake.

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.