Classic Vanilla Sauce Recipe
Ingredients
Instructions
- Add the milk and half and half to a pot and bring to a slight simmer.
- Remove from heat.
- In a medium bowl, whisk egg yolks and sugar together.
- 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.
Notes
Makes a little over 1 cup of vanilla sauce.
To re-heat, add the vanilla sauce to a small pot, over very low heat, while constantly stirring. Remove it from the heat once it’s warmed through.
Overheating can cause the sauce to curdle so keep stirring and watch it closely.
Keep it in the refrigerator, in an airtight container, for up to 4 days. Cover the top surface with a layer of plastic wrap to prevent a skin from forming.
Avoid freezing this as it can alter the texture once thawed.
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