VANILLA SAUCE

RECIPE 1

Active Time:  15 Minutes Total Time:  15 Minutes Yield:  Makes 1 cup RECIPE INGREDIENTS 1 cup milk 3 egg yolks 8 tablespoons sugar 1 tablespoon vanilla extract

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DIRECTIONS In a small saucepan over medium heat, bring the milk to a simmer. Meanwhile, in a medium bowl, whisk the egg yolks and the sugar together until a ribbon forms when the whisk is lifted from the mixture. Whisk constantly while slowly pouring the hot milk into the yolk-sugar mixture. Return the mixture to the saucepan. Over low heat, stir constantly with a wooden spoon until the mixture thickens. Be careful not to overcook or the eggs will scramble. The sauce is finished when you can dip a spoon into it, then draw your finger over the back of the spoon and have a track remain that is almost free of sauce. Remove the sauce from the heat and stir in the vanilla. Serve, or chill and use later.

RECIPE 2


2 tablespoons cornstarch
2 1/2 cups milk, divided
1/2 cup sugar
2 large egg yolks
1 vanilla bean, split lengthwise, or 1 teaspoon vanilla extract

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preparation

1. Sprinkle the cornstarch over 1/2 cup of the milk in a small bowl and whisk to dissolve. Add the sugar and egg yolks and whisk well.
2. Bring the remaining 2 cups of the milk and the vanilla bean just to a simmer in a heavy-bottomed medium saucepan over low heat. Remove the bean, scrape the vanilla seeds into the milk, and discard the bean. Gradually whisk the egg yolk mixture into the milk.
3. Cook, whisking often, until the sauce comes to a full boil, about 3 minutes. If using vanilla extract, stir it in now. Strain through a wire sieve into a bowl. Serve warm.
MAKE AHEAD

The sauce can be prepared up to 1 day ahead, cooled, covered, and refrigerated. Reheat in the top part of a double boiler over simmering water.




RECIPE 3



At times, it seems like everything in Germany is covered in Vanilla Sauce; strudel, dumplings, cake and ice cream. It’s a thin egg custard, and very good if you make it with real vanilla and eggs. Germans like to serve it instead of (or even in addition to) whipped cream.





You can make a similar sauce by cooking up a vanilla pudding package using three cups of milk instead of two.

Makes 2 cups sauce.

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Ingredients:

4 egg yolks, lightly beaten
1/2 cup sugar
2 cups milk
1 T vanilla sugar or 1 tsp vanilla extract
Preparation:

Beat the egg yolks and sugar (and vanilla sugar) together until the yolks are thick and pale yellow and the sugar is dissolved, about 4 minutes.

Bring the 2 cups of milk to a boil in a heavy 2-quart saucepan and then pour over the egg yolks in a thin stream, using a whisk or electric mixer to stir constantly. Pour back into pan and heat without boiling until mixture coats the back of a spoon. Remove pan from heat and stir in vanilla extract, if you are using it instead of the vanilla sugar.

Serve warm or cold.

Tip: If you have trouble with this recipe, you may want to cook the egg yolk-milk mixture in a double boiler, which heats gently. Boil 2 inches of water in the bottom of your double boiler and cook the custard over that, stirring constantly.


You may also choose to have a bowl of ice water standing by to place the saucepan in if you heat it too much. Place it in the ice water if it looks like it’s curdling and stir briskly until it smooths out.


RECIPE  4

• 1/2 cup light brown sugar
• 1 tablespoon all-purpose flour
• 1 pinch ground cinnamon
• 1 egg
• 2 tablespoons butter, melted
• 1 1/4 cups whole milk
• 1 pinch salt
• 
  
• For vanilla sauce, whisk 1/2 cup of light brown sugar, the flour, a pinch of cinnamon, 1 egg, 2 tablespoons of melted butter, 1 1/4 cups of whole milk,and salt together in a heavy saucepan until smooth. Heat over medium heat, whisking constantly, until thickened and the sauce coats the back of a spoon, 10 to 12 minutes. Stir in the vanilla extract. Pour sauce over warm bread pudding, or serve on the side in a bowl.