French Vanilla Sauce
A rich and silky French vanilla sauce made with egg yolks, milk, and cream. Perfect for pouring over cakes, pies, and pastries.
Equipment
- saucepan
- mixing bowl
- whisk
- stove
Ingredients
- 4 egg yolks
- 1/2 cup (100 g) granulated sugar
- 1 1/2 tablespoons vanilla extract
- 2 teaspoons cornstarch
- 1 cup milk
- 1 cup heavy cream
- 1 small pinch salt
Instructions
- Heat milk and heavy cream in a saucepan until hot but not boiling.
- In a bowl, whisk egg yolks, sugar, cornstarch, vanilla, and salt until smooth.
- Slowly pour half of the hot milk into the egg mixture, whisking constantly.
- Return all the mixture to the pot and cook over medium-low heat, stirring often, until thickened.
- Remove from heat and let cool for 10–15 minutes before serving.
- Serve warm or chilled over cakes, pastries, or fresh fruit.
Notes
If the sauce curdles, blend until smooth or strain through a fine mesh sieve.
Store in the fridge for up to 5 days or freeze for up to 2 months.
Reheat gently on low heat before serving.
Nutrition
Calories: 85kcalCarbohydrates: 9gProtein: 1gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 0.5gCholesterol: 70mgSodium: 20mgPotassium: 30mgSugar: 8gVitamin A: 250IUCalcium: 30mgIron: 0.1mg