I’m a huge fan of desserts, and there’s nothing quite like the addition of vanilla sauce to elevate them. Whether it’s drizzled over a warm slice of Apple Pie or a scoop of creamy ice cream, the Vanilla Sauce adds that perfect touch of sweetness and depth of flavor. You can even drizzle the sauce over fresh berries or fruit salads to enhance their natural sweetness.
Contents
Vanilla sauce recipe
There are many ways to make vanilla sauce, from simple to more complex ones.
- Simple recipe consists of just 4 ingredients: butter, sugar, water, and vanilla extract. This straightforward sauce can be made in about 10 minutes and is suitable for desserts like cakes and ice creams.
- Vanilla Custard sauce offers a richer and creamier experience. This method involves gently cooking the mixture to create a smooth custard that can be served warm or chilled, making it an excellent accompaniment for fruit tarts or bread puddings.
- Old-fashioned vanilla sauce harkens back to traditional recipes. This version yields a thicker sauce with a velvety texture and a more pronounced buttery flavor, perfect for drizzling over desserts like cobbler rolls or puddings.
Vanilla sauce can be made quickly and easily with just a few basic ingredients. Here’s how to make the Vanilla Sauce:
Easy Vanilla Sauce recipe
Ingredients
Simple Vanilla sauce recipe
- 1 cup granulated sugar
- 1 cup water
- 1/4 cup unsalted butter
- 2 teaspoons vanilla extract
Old-fashioned recipe
- 1 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1/8 teaspoon salt
- 2 cups whole milk
- 2 large egg yolks beaten
- 2 tablespoons unsalted butter
- 2 teaspoons vanilla extract
Vanilla Custard Sauce
- 2 cups whole milk
- 1/2 cup granulated sugar
- 4 large egg yolks
- 1 teaspoon vanilla extract
- 2 tablespoons cornstarch
- A pinch of salt
Instructions
Simple recipe
- In a medium saucepan, combine the sugar, water, butter, and vanilla extract.
- Heat over medium heat, stirring frequently, until the sugar has dissolved and the butter has melted. Continue to cook, stirring occasionally, until the mixture thickens slightly. This should take about 5-7 minutes.
- Remove from heat and let the sauce cool slightly. It will thicken more as it cools. Serve warm over your favorite desserts.
Old-fashioned recipe
- In a medium saucepan, whisk together the sugar, flour, and salt.
- Gradually add the milk, whisking constantly to combine.
- Cook over medium heat, stirring constantly, until the mixture thickens and comes to a gentle boil.
- Once it reaches a boil, reduce the heat to low and cook for an additional 2 minutes, continuing to stir. Remove the saucepan from the heat.
- In a small bowl, temper the egg yolks by slowly whisking in a small amount of the hot mixture.
- Gradually add the tempered egg yolks back into the saucepan, whisking constantly.
- Return the saucepan to the heat and cook for another 1-2 minutes, until the sauce is thick and creamy.
- Remove from heat and stir in the butter and vanilla extract until fully combined.
- Allow the sauce to cool slightly before serving. It can be served warm or chilled.
Vanilla Custard Sauce
- In a medium saucepan, heat the milk over medium heat until it is hot but not boiling. Remove from heat.
- In a separate bowl, whisk together the egg yolks, sugar, cornstarch, and salt until well combined and slightly thickened.
- Slowly pour the hot milk into the egg mixture, whisking constantly to prevent the eggs from curdling.
- Pour the mixture back into the saucepan and cook over medium-low heat, stirring constantly, until the mixture thickens and coats the back of a spoon (about 5-7 minutes). Do not let it boil.
- Remove the saucepan from the heat and stir in the vanilla extract.
- Transfer the custard sauce to a bowl and cover with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming. Let it cool to room temperature, then refrigerate until chilled.
Notes
- Simple recipe: 1 week
- Vanilla custard sauce: 3 – 5 days
- Traditional version: 3 – 5 days
Dietary restrictions
1. Vegan alternatives
Vegan vanilla sauce eliminates all animal products while maintaining the essence of the classic recipe. To achieve this:
- Replace milk and cream with plant-based alternatives like almond, soy, or oat milk.
- Substitute egg yolks with cornstarch or arrowroot powder for thickening.
- Use coconut cream for added richness.
- Ensure your vanilla extract is alcohol-based, as some are glycerin-based and may not be vegan.
2. Gluten-free options
Traditional vanilla sauce is naturally gluten-free, but caution is necessary when using thickeners or flavoring agents. To ensure a gluten-free sauce:
- Verify that your cornstarch is certified gluten-free, as some brands may have cross-contamination.
- Avoid flour-based thickeners and opt for cornstarch, arrowroot, or xanthan gum.
- Check vanilla extract labels, as some may contain gluten-containing additives.
3. Low-sugar variations
For those monitoring sugar intake, the sauce can be adapted to reduce sugar content:
- Substitute sugar with natural sweeteners like stevia or monk fruit extract.
- Use sugar alcohols like erythritol or xylitol, which have fewer calories.
- Enhance sweetness naturally by adding cinnamon or nutmeg.
How to use
1. Dessert pairings: Vanilla sauce enhances a wide array of desserts, acting as a flavor amplifier and textural counterpoint. Some classic pairings include:
- Cakes and pastries: Drizzle vanilla custard over dense chocolate cake for contrast.
- Fruits and compotes: Serve the old-fashioned sauce alongside poached pears for elegance.
- Ice cream and frozen desserts: Use the simple version.
2. Breakfast applications: The sauce transforms ordinary breakfast fare into indulgent morning treats.
- Pancakes and waffles
- French toast
- Crepes
3. Savory dish applications
Vanilla sauce challenges culinary boundaries by enhancing savory dishes. Explore these unexpected uses:
- For meats: Drizzle over roasted pork tenderloin for a sweet-savory fusion.
- In vegetable dishes: Toss roasted root vegetables in the sauce for a unique side dish.
Troubleshooting common issues
1. A broken or curdled sauce can often be salvaged with quick action:
- Remove the sauce from heat immediately.
- Whisk in a splash of cold cream or milk to halt cooking.
- If still curdled, blend small portions in a food processor until smooth.
- For severe cases, start over with a new egg mixture and slowly whisk in the broken sauce.
2. Adjusting thickness: To achieve the ideal consistency:
- To thicken: Simmer gently while stirring, or whisk in a cornstarch slurry.
- To thin: Gradually add warm milk or cream while whisking.
3. Flavor is too bland: If your vanilla sauce lacks the depth of flavor:
- Add a splash of vanilla extract or scrape in vanilla bean seeds.
- Incorporate a pinch of salt to enhance sweetness.
- For custards, try steeping the milk with a cinnamon stick or citrus zest.