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Vanilla Sauce
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Tobias Beck

Tobias Beck

Vanilla Sauce

12m

Vanilla, milk, eggs, sugar. Classic Vanilla Sauce. A great, simple and easy recipe to tie together any dessert. It also stores well in the fridge.

  • Cut 1 vanilla bean lengthwise and scrape out seeds

    Step 0
  • Reserve vanilla pod and seeds

    Step 1
  • Add 100 ml of milk to a pan on low heat

    Step 2
  • Add vanilla pod and seeds

    Step 3
  • Stir to dissolve and cook 5m to infuse flavor

    Step 4
  • Remove pan from heat

    Step 5
  • Crack 2 eggs and separate yolks. Transfer to large bowl

    Step 6
  • Add 50 g of sugar

    Step 7
  • Whisk until smooth and light in color

    Step 8
  • Add warm milk to yolks, leaving vanilla pod out

    Step 9
  • Whisk until combined

    Step 10
  • Cook mixture in pan on low heat and stir for 3m. Sauce is ready when it spreads like a rose on the back of a spoon after blowing it

    Step 11
  • Remove from heat and reserve in container

    Step 12
  • Try it with the Skillet Bun!

    Step 13

Yield 150 ml

  • Vanilla Bean

    Vanilla Bean

    1
  • Milk

    Milk

    100 ml
  • Egg

    Egg

    2
  • White Sugar

    White Sugar

    50 g

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