Ingredients
Method
- In a bowl, whisk together the egg yolks, sugar, cornstarch, and salt.
- In a medium saucepan, bring the milk, heavy cream, and vanilla to a boil, stirring constantly.
- Whisk 1/2 cup of the hot milk mixture into the egg mixture.
- Pour this egg mixture into the saucepan, constantly whisking it into the hot milk over medium heat until the mixture has thickened.
- Strain the vanilla sauce through a fine mesh sieve to ensure a perfectly smooth consistency.
- Serve immediately, or let it cool and store covered in the fridge for up to 3 days.
Notes
- For the most intense vanilla flavor, use a fresh vanilla bean and scrape out all the seeds. If using extract, opt for a high-quality pure vanilla extract.
- Always temper your egg yolks by slowly whisking in a small amount of hot liquid. The first time I made a custard, I rushed this step, and ended up with scrambled eggs in my sauce – a little patience goes a long way!
- Store any leftover vanilla sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat, whisking constantly, or serve chilled. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Always temper your egg yolks by slowly whisking in a small amount of hot liquid. The first time I made a custard, I rushed this step, and ended up with scrambled eggs in my sauce – a little patience goes a long way!
- Store any leftover vanilla sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat, whisking constantly, or serve chilled. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.