Ingredients with Measurements:
- 1 cup heavy cream
- 1/2 cup granulated sugar
- 1 vanilla bean, split and scraped
- 4 egg yolks
- 1/4 tsp salt
Special equipment needed:
- Saucepan
- Whisk
- Fine mesh strainer
Step-by-step instructions:
1. In a saucepan, combine the heavy cream, sugar, vanilla bean and its seeds, and salt. Heat over medium heat until the mixture comes to a simmer, stirring occasionally.
2. In a separate bowl, whisk the egg yolks until they are light and frothy.
3. Slowly pour the hot cream mixture into the egg yolks, whisking constantly to prevent the eggs from 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. This should take about 5-7 minutes.
5. Remove the saucepan from the heat and strain the sauce through a fine mesh strainer to remove any bits of vanilla bean or cooked egg.
6. Allow the sauce to cool to room temperature before serving.
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
Temperature:
Medium heat for simmering the cream mixture, low heat for cooking the sauce
Serving size:
This recipe makes about 1 1/2 cups of sauce, or about 6 servings.
Nutritional information:
Per serving:
Calories: 260
Fat: 20g
Saturated Fat: 12g
Cholesterol: 190mg
Sodium: 80mg
Carbohydrates: 19g
Sugar: 18g
Protein: 3g
Substitutions for ingredients:
- You can use half-and-half or whole milk instead of heavy cream, but the sauce will be thinner and less rich.
- If you don't have a vanilla bean, you can use 1 tsp of vanilla extract instead.
Variations:
- Add a tablespoon of bourbon or rum to the sauce for a boozy twist.
- Stir in some melted chocolate for a chocolate-vanilla sauce.
- Add a pinch of cinnamon or nutmeg for a spiced vanilla sauce.
Tips and tricks:
- Be sure to whisk the egg yolks well before adding the hot cream mixture to prevent them from curdling.
- Don't let the sauce boil or it may curdle or separate.
- If the sauce is too thick, you can thin it out with a little bit of milk or cream.
Storage instructions:
Store the sauce in an airtight container in the refrigerator for up to 1 week.
Reheating instructions:
Reheat the sauce gently in a saucepan over low heat, stirring constantly, until it is warmed through.
Presentation ideas:
Serve the sauce warm or chilled, drizzled over ice cream, cake, or fruit.
Garnishes:
Garnish with a sprinkle of cinnamon, a few fresh berries, or a dollop of whipped cream.
Pairings:
This sauce pairs well with desserts like pound cake, cheesecake, or apple pie.
Suggested side dishes:
Serve with a side of fresh fruit or a scoop of ice cream.
Troubleshooting advice:
If the sauce curdles or separates, try blending it with an immersion blender or whisking it vigorously to bring it back together.
Food safety advice:
Be sure to cook the sauce to at least 160°F to ensure that the eggs are fully cooked and safe to eat.
Food history:
Vanilla beans are native to Mexico and were first cultivated by the Aztecs. They were later introduced to Europe by Spanish conquistadors and became a popular flavoring for desserts and beverages.
Flavor profiles:
This sauce has a rich, creamy, and sweet vanilla flavor with a hint of salt.
Serving suggestions:
Serve this sauce warm or chilled, drizzled over your favorite desserts.
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Taste: Sweet, Creamy, Vanilla, Smooth, Rich, Vanilla-Flavored, sweet, creamy, rich, smooth, vanilla-infused