“This vanilla sauce goes great with bread pudding or ice cream, for the best taste use pure vanilla extract for this only!”
READY IN:
35mins
YIELD:
2 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Scald the cream with 1/2 cup milk in a heavy-bottomed saucepan.
  2. Add in the sugar and a pinch of salt; mix to combine until no sugar granules remain.
  3. Dissolve the cornstarch in the remaining 2 tablespoons COLD milk in a small cup.
  4. Stir it into the cream mixture and bring to a boil over low heat, whisking constantly.
  5. Continue boiling and whisking until the sauce thickens, about 3 minutes.
  6. Remove the pan from the heat and stir in butter, vanilla and nutmeg.
  7. Allow the sauce to cool slightly before serving.
  8. Delicious!

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