Ingredients with Measurements:
- 1 cup heavy cream
- 1/2 cup granulated sugar
- 1 vanilla bean, split lengthwise
- 2 egg yolks
- 1/4 teaspoon salt
Special equipment needed:
- Whisk
- Saucepan
- Fine-mesh strainer
Step-by-step instructions:
1. In a saucepan, combine heavy cream, sugar, and vanilla bean. Cook over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is hot but not boiling.
2. In a separate bowl, whisk together egg yolks and salt until well combined.
3. Slowly pour the hot cream mixture into the egg yolks, whisking constantly to prevent curdling.
4. Pour the mixture back into the saucepan and cook over low heat, stirring constantly, until the sauce thickens and coats the back of a spoon.
5. Remove the saucepan from heat and strain the sauce through a fine-mesh strainer to remove any lumps or bits of vanilla bean.
6. Let the sauce cool to room temperature before serving.
- Time:
Preparation time: 10 minutes
- Cooking time: 15 minutes
Temperature:
- Medium heat for cooking the cream mixture
- Low heat for cooking the sauce
Serving size:
- Makes about 1 cup of sauce
- Serves 4-6
Nutritional information:
- Calories: 320
- Fat: 24g
- Carbohydrates: 24g
- Protein: 3g
Substitutions for ingredients:
- Vanilla extract can be used instead of a vanilla bean
- Half-and-half can be used instead of heavy cream
- Cornstarch can be used instead of egg yolks for a thicker sauce
Variations:
- Add a splash of bourbon or rum for a boozy twist
- Use brown sugar instead of granulated sugar for a caramelized flavor
- Add a pinch of cinnamon or nutmeg for a spiced version
Tips and tricks:
- Be sure to whisk constantly when adding the hot cream mixture to the egg yolks to prevent curdling.
- Use a fine-mesh strainer to remove any lumps or bits of vanilla bean for a smooth sauce.
- Let the sauce cool to room temperature before serving to allow it to thicken and set.
Storage instructions:
- Store leftover sauce in an airtight container in the refrigerator for up to 5 days.
Reheating instructions:
- Reheat the sauce in a saucepan over low heat, stirring constantly, until warmed through.
Presentation ideas:
- Drizzle the sauce over ice cream, pancakes, waffles, or fruit.
- Use the sauce as a dip for cookies or pretzels.
- Pour the sauce into a decorative jar or bottle for gifting.
Garnishes:
- Fresh berries
- Whipped cream
- Chopped nuts
Pairings:
- Vanilla ice cream
- Fresh fruit
- Pound cake
Suggested side dishes:
- Fresh fruit salad
- Toasted pound cake slices
- Shortbread cookies
Troubleshooting advice:
- If the sauce is too thick, add a splash of milk or cream to thin it out.
- If the sauce is too thin, whisk in a bit of cornstarch slurry (cornstarch mixed with water) and cook over low heat until thickened.
Food safety advice:
- Be sure to cook the sauce to a safe temperature of 160°F to prevent any risk of foodborne illness.
Food history:
- Vanilla sauce has been a popular dessert topping since the 18th century, with variations appearing in French, German, and English cookbooks.
Flavor profiles:
- Creamy, sweet, and vanilla-infused
Serving suggestions:
- Serve the sauce warm or at room temperature.
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