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Easy Vanilla Sauce
This Easy Vanilla sauce also known as Creme Patissiere or Vanilla Pastry Cream is one of those recipes that is just good to have in your back pocket somewhere. There comes a time when you make a delicious dessert and you are super proud of yourself but you know that’s just something missing, just a tiny little detail, a tiny little addition that will transform your dessert from wonderful to fabulous. In our case, those desserts are apple tarts, apple pies, strudel and also scones and shortcakes. We never prepared this wonderful, silky vanilla sauce at home. The first time we tried it was in Vienna, more than seven years ago and it honestly looked and tasted like something super complicated and something that takes ages to make. But it’s so not. This vanilla sauce is super easy to make, it’s made with only five ingredients, in only 10 minutes from start to finish. Yup, sorry, can’t offer you anything why you shouldn’t make it.

 

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 :)

Easy Vanilla Sauce

Easy Vanilla Sauce

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.

Easy Vanilla Sauce

Easy Vanilla Sauce

 

Lets get cooking!

ONLY A FEW MOMENTS SPENT IN THE KITCHEN AND YOU WILL HAVE THIS FANTASTIC DISH IN FRONT OF YOU.
  • serves
    6
    people
  • preparation:
    5
    minutes
  • cook:
    5
    minutes
  • total time:
    10
    minutes

METHOD

  • 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.

  • 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.

    Tip
    Cook 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.

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