Vanilla Sauce Recipe
This vanilla sauce recipe gives you the chance to create a
fabulous tasting real homemade sauce. Enhanced by a vanilla bean, which gives
the sauce its vanilla flavour, warm yellow colour and spreads its tiny dark
seeds throughout this decadent sauce the flavours from the real ingredients are
why it’s a winner.
Did you know that the vanilla bean is the fruit of the
vanilla orchid? Skip to find out more.
Ingredient list for the sauce:
- 3 egg yolks
- 1 tablespoon of sugar
- 2 tablespoons of vanilla sugar
- 3 tablespoons of corn flour/corn starch
- 1 vanilla bean
- 350ml of milk
Are the three surplus egg whites hindering you from giving
this recipe a try? Why not use them to bake some coconut macaroons? They are
fast to make and always a treat.
Step by step method:
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- Break the eggs and separate egg whites from the egg yolks. For
this recipe the egg whites are not needed. Collect the egg yolks in a small
- Measure the tablespoon of sugar, the two tablespoons of
vanilla sugar and the two tablespoons of corn flour/corn starch into the
skillet pot and stir until smooth.
- Split the vanilla pod lengthwise and scrape out the vanilla
seeds into the smooth egg, sugar and flour blend.
- Fill the blend up with the 350ml of milk and merge
everything together even add the empty vanilla pod. It still holds a lot of
flavour in it.
- Heat the well combined mix while stirring consistently.
Continue stirring until the sauce has thickened. It is important that the sauce
does NOT reach boiling point. When thickened take it off the heat and serve it.
Rice cake, millet cake, ice, chocolate pudding, hot raspberries, oven baked
apples with raisins
Did you manage to keep the sauce from boiling?
Drop us a
note or tell us your vanilla sauce story and what your favourite serving
combinations are. Maybe even with a picture.
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