VANILLA SAUCE
This is a great sauce to serve over gingerbread! It has been my favorite dessert since I was a child!
Provided by Diane Lloyd
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 16m
Yield 14
Number Of Ingredients 5
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.
Nutrition Facts : Calories 88.3 calories, Carbohydrate 14.9 g, Cholesterol 8.7 mg, Fat 3.3 g, SaturatedFat 2.1 g, Sodium 23.5 mg, Sugar 14.4 g
VANILLA BEAN CARAMEL SAUCE
Provided by Ree Drummond : Food Network
Categories condiment
Time 15m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Put the brown sugar, half-and-half, butter, vanilla seeds and salt in a medium saucepan over medium-low to medium heat. Cook, whisking gently, until the mixture thickens, 5 to 7 minutes.
- Serve warm or refrigerate until cold. If the sauce is too thin, just continue cooking for a few more minutes.
VANILLA BEAN CARAMEL SAUCE
Found on www.thespicehouse.com and does this sound rich and delicious! Recipe is originally from "The Heaven on Seven Cookbook. Where It's Mardi Gras All the Time!" NOTE: Times are a guess-timate and do not include cooling time, will let you know.
Provided by Kats Mom
Categories Sauces
Time 40m
Yield 1 1/2 cup, 12 serving(s)
Number Of Ingredients 5
Steps:
- Bring the cream and vanilla bean to a boil in a small saucepan over medium heat.
- Remove from the heat and let steep for 10 minutes.
- Remove the vanilla bean.
- Scrape out the tiny seeds with the tip of a knife, and add to the cream.
- Discard the vanilla bean and set aside.
- Place the sugar and corn syrup in a 3-quart saucepan, and mix with a wooden spoon until as much of the sugar is coated with the syrup as possible.
- Scrape any sugar back into the pan and turn the heat to medium.
- The sugar will begin to break down after 3 or 4 minutes.
- Stir once or twice, mixing the undissolved sugar into the warm liquid.
- When it becomes foamy after about 2 more minutes, stop stirring.
- Continue heating for 2 minutes until the syrup begins to turn medium brown.
- Whisk in the butter a little at a time and continue whisking until the mixture comes together.
- Remove from the heat and very slowly whisk in the cream a little at a time and continue whisking until the mixture comes together again.
- The caramel is extremely hot and initially will bubble up as the cream is being added.
- Return the saucepan to the burner over low heat and sir until the caramel sauce is completely smooth and all ingredients are incorporated (sauce will thicken as it cools).
- Allow the caramel to cool completely before storing in a covered container in the refrigerator.
- Serve warm.
Nutrition Facts : Calories 164.1, Fat 9.3, SaturatedFat 5.9, Cholesterol 30.6, Sodium 13.9, Carbohydrate 21, Sugar 18, Protein 0.3
VANILLA SAUCE
Provided by Rick Rodgers
Categories Sauce Dairy Dessert Vanilla Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 2 3/4 cups
Number Of Ingredients 5
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.
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