Palo 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.

PALO VANILLA SAUCE

Steps:

• Bring heavy cream and vanilla bean to a low boil in a saucepan over medium heat.
• Combine sugar and egg yolks.
• Add 2 spoonfuls of boiling cream to egg mixture and stir well, then pour back into the remaining cream and continue to cook over low heat, stirring constantly for 3 to 4 minutes.
• Serve warm with Palo Chocolate Soufflé.

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.

PALO CHOCOLATE SOUFFLé

Steps:

• Preheat oven to 350°. Set a full kettle of water on to boil.
• Butter six 4-ounce soufflé cups and coat with sugar; set aside.
• Bring milk to boil in small saucepan. Meanwhile, melt butter in medium saucepan over medium heat. Add the flour and cocoa to butter and heat with a whisk until it has a smooth, paste-like consistency. Reduce heat and cook for 1 minute.
• Slowly add hot milk, whisking until smooth, then blend in melted chocolate. Let cool for 5 minutes, then stir in egg yolks.
• Beat egg whites in separate bowl until frothy. Slowly add sugar, 1 tablespoon at a time until glossy peaks form. Stir a heaping spoonful of egg whites into the chocolate, then fold in remaining whites until just combined.
• Pour the batter into prepared soufflé cups. Place cups in large baking dish and add enough boiling water to reach halfway up the sides of the soufflé cups.
• Bake for 20 minutes. Serve immediately with warm Vanilla Sauce.

VANILLESOSSE (VANILLA SAUCE)

Steps:

• Sift together into top of a double boiler the sugar, cornstarch and salt.
• Add 2 cups boiling water stirring well. Stirring gently and consistently, bring mixture rapidly to boiling over direct heat and cook for 3 minute
• Place top portion over simmering water in bottom half. Cover and cook for 12 min, stirring three or four times.
• Slightly beat the egg yolk then, while stirring vigorously, add 3 tbsp of the hot mixture to the yolk. Immediately blend into the double boiler mixture.
• Cook over simmering water 3 to 5 min, stirring slowly to keep mixture cooking evenly.
• Remove from heat and blend in butter, vanilla extract and nutmeg.
• Serve hot.

1900 PARK FARE VANILLA SAUCE (DISNEY)

Steps:

• In a saucepan, combine milk, cream, and vanilla bean. Bring to boil.
• In a mixing bowl, combine egg yolks and sugar.
• Slowly pour boiled milk and cream in egg yolk mixture, stirring constantly.
• Return to heat and cook until thick, stirring constantly. Do not boil.
• Strain. Chill in an ice bath.