Vanilla sauce

Ingredients for Making Vanilla Sauce

  1. Pasteurized whole milk 500 milliliters
  2. 5 egg yolks
  3. Sugar 50 grams
  4. Vanilla Pod 1 piece
  • Main Ingredients Eggs, Milk
  • Serving 1 serving
  • World CuisineEnglish Cuisine


Knife, Cutting board, Stewpan or enamel pan, Deep bowl, Mixer, Whisk, Fine mesh strainer, Paper kitchen towels, Stove, Tablespoon, Ice bowl or refrigerator, Cremeca

Preparation of Vanilla Sauce:

Step 1: Prepare the Vanilla Pod.

We take a vanilla pod, put it on a cutting board, cut along and with the tip of a knife we ​​collect vanilla. We send it to a small stewpan or a small enameled saucepan. There we send the pod itself.

Step 2: prepare the milk.

Pour 500 milliliters of whole pasteurized milk into a container with vanilla and vanilla pod and put on a stove, turned on at a strong level. The main task is to let the milk boil. After boiling, remove the stewpan from the stove, put it on a cutting board and let the vanilla milk cool slightly.

Step 3: prepare the eggs.

While the vanilla milk is cooling, we prepare the chicken eggs, beat each with a kitchen knife, carefully separate the shell into 2 halves, separate the yolks from the proteins and arrange them in separate deep bowls. We use proteins for preparing any other tasty dishes, and add 50 grams of granulated sugar to a bowl with yolks and place them under the mixer blades.

Step 4: beat the eggs.

Turn on the mixer at low speed and start mixing chicken yolks with sugar. We increase the pace of the kitchen appliance gradually as the egg mass thickens. About whipping the yolks will take about 10 - 12 minutes, as a result, a mass similar to a cream of medium density should be obtained.

Step 5: filter the milk.

When the yolks take the desired texture, remove the bowl from under the mixer blades. We arm ourselves with a fine mesh sieve and filter through it warm vanilla milk, while mixing both liquid masses with a whisk. Then we wash the stewpan under a stream of warm running water, dry it with paper kitchen towels and pour the milk-egg mixture into it from a bowl.

Step 6: bring the sauce to full readiness.

Now turn on the stove to the smallest level and put on it a stewpan with milk-egg mixture. We take corollas, and constantly stirring the cream, bring the aromatic mass to a thickening. Attention! It should not boil and cook, otherwise the egg yolks will curl up!

As soon as you notice that the cream has started to thicken, immediately remove the saucepan from the stove! Ready sauce should be cooled to room temperature, periodically stirring with a whisk so that foam does not form on its surface! It is better to set the stewpan in a deep bowl with ice or use a refrigerator for these purposes. After pour the sauce into the gravy boat and serve to the sweet table.

Step 7: serve the vanilla sauce.

Vanilla sauce is served in a warm or chilled form, it all depends on your desire, very often it is served in bowls or sauces. Pancakes, cottage cheese, dumplings, cottage cheese pancakes and pancakes are poured over with warm sauce.

Chilled sauce is suitable for serving ice cream, watering pies, charlotte, strudel, biscuit, fruit or berry mini cakes. Enjoy it!
Enjoy your meal!

Recipe Tips:

- This type of sauce should be stored in a sealed, clean, dry container, in the refrigerator for no more than 24 hours.

- Sometimes for greater density of the sauce, potato or corn starch is added to the egg mass, 1 teaspoon is enough for the above mass of ingredients.

- For a richer flavor, after cooling, you can add liquid vanilla extract, coffee, cocoa extract, 25 - 50 milliliters of your favorite liquor.

- Instead of a vanilla pod, you can use 1 packet of vanilla sugar.

- Instead of granulated sugar, you can use icing sugar on the above mass of ingredients 60 - 70 grams.