Making a basic vanilla sauce
A good vanilla sauce is a useful recipe to have. Especially with the coming festivities. You can use it for a range of desserts and pastry plus you can add different flavors to it to create different versions of the sauce. Add some white chocolate for instance to make it super rich or how about some citrus flavors? The possibilities are big! I have taken a shot of this vanilla sauce while it was still warm but once cooled it will thicken slightly. Of course you can use straight away if you want to.
I used whole eggs in this recipe. There are many recipes out there that use only the eggyolks. I am not sure but I think the sauce might thicken more when you use just the yolks. I’m gonna try that at some point for sure.
This recipe makes about 250 ml. If you like it really sweet you can add some more sugar in if you want. Due to the use of eggs you cannot keep this sauce for very long. I would say maximum only a few days in the fridge. You can reheat the sauce but make sure it is not boiling or the eggs will solidify.
- 1 cup double cream 240 ml
- 2 eggs
- 50 grams of sugar 1/4 cup
- 1 vanilla pod seeds only
- optional vanilla extract instead
Put a small saucepan on the heat with some water and bring close to the boil.
Take a heat resistant bowl and make sure it doesn't touch the water if you put it on top of your pan. Add the eggs, cream and sugar into the bowl and whisk together. Keep stirring while the sauce heats. Once it thickens and coats a spoon when you run your finger over it, the sauce is done.
You can use it warm or cold