Vanilla Sauce

Ingredients: 0.5 Liter 0.5 Liter 12 300 g 4 tsp 35% cream milk egg yolks sugar cornstarch dissolved in cold milk

1 fresh vanilla bean or 2 tsp vanilla extract

Method: 1. Combine milk with cream and bring to the simmering point with the fresh vanilla. 2. Beat 12 egg yolks with 300 g of sugar in your (Kitchen aide) mixer until nice and creamy, approximately 10 -12 minutes. 3. Pour hot milk and cream into the creamed mixture nice and slowly to make sure it doesn’t curdle. 4. Add dissolved cornstarch 5. Remove from the mixing machine but leaving it in the bowl, heat over a double boiler or water bath until it thickens or until it covers the back of a spoon (85 degrees C). 6. Remove from heat and cool in an ice bath; again leaving it in the mixing bowl and stirring periodically to prevent it from curdling and speed up the cooling process. 7. When cold, store in appropriate container in fridge. Note: May be flavoured with any desired liqueur.

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