🤍 Vanilla Sauce Recipe
Ingredients:
1 cup (240 ml) milk
1 cup (240 ml) heavy cream (or use all milk for lighter sauce)
½ cup (100 g) sugar
4 large egg yolks
1½ tsp vanilla extract (or 1 vanilla bean, split and scraped)
Pinch of salt
Instructions:
Heat milk and cream:
In a saucepan, combine milk, cream, and half the sugar. Heat over medium until just hot (small bubbles around the edge). Do not boil.
Whisk yolks and sugar:
In a bowl, whisk egg yolks, remaining sugar, and salt until slightly pale.
Temper the eggs:
Slowly pour a little hot milk mixture into the yolks while whisking constantly. Then pour everything back into the saucepan.
Cook until thickened:
Stir gently over low heat until the sauce thickens enough to coat the back of a spoon (about 170–175°F / 77–80°C).
Finish with vanilla:
Remove from heat and stir in vanilla extract (or strain out vanilla bean if used).
Cool or serve warm:
Serve warm over desserts. Or chill in the fridge for up to 4 days