There are only five simple ingredients in this amazing sauce: egg yolks, milk, whipping cream, sugar and vanilla (quick tip: If you use a lot of vanilla seeds in your cooking and don’t know what to do with the empty pods this might help. We always store our regular sugar in a large tall jar, Every time we use the seeds from the vanilla pod, we add the empty pods to the sugar, so that it releases a lovely vanilla aroma and that way the sugar becomes more aromatic and tasty). This recipe is easy, quick, just make sure to whisk the mixture constantly or you might end up with scrambled eggs :)
Serve this vanilla sauce with homemade apple strudel, apple tart or even scones with strawberries, rhubarb hand pies or whatever you think of. Easy peasy + it can be stored in a fridge for up to three days. Mmm, enjoy.
METHOD
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cook the milk, whipping cream and vanilla
In a heavy-bottomed pot bring milk, whipping cream and vanilla (if you are using a vanilla pod, discard the seeds and use both the seeds and the empty vanilla pod). Place the pot over medium-high heat and bring to a boil.
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Cook
In a separate bowl whisk together egg yolks, pinch of salt and sugar. Pour half of the milk mixture over the egg yolks, whisk quickly until well combines. Now return the mixture to the pot, place over low heat and cook, whisking constantly. Cook for about 2 - 3 minutes or until the sauces covers the back of the spoon.
TipCook until the sauces reaches 82 °C / 180 °F. -
Serve or store
Pour the vanilla sauces through a fine sieve, then let it cool to room temperature. Lightly press the cling film over the sauce, so that is actually touching the sauce - that will prevent the skin from forming. Place in the fridge and store for up to 3 days or serve immediately.
