Gastronomixs

Vanilla sauce

This vanilla sauce is made based on a classic crème pâtissière. 

Vanilla sauce

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Ingredients

500

g

milk

1

 

vanilla bean

6

 

egg yolks

20

g

corn starch

100

g

granulated sugar

2

dl

unsweetened whipping cream

Preparation method

  • Bring the vanilla and the milk to the boil and simmer for 10 minutes to release all the flavours and allow them to infuse.
  • Briefly beat the egg yolks and sugar together. Whisk in the cornstarch until the mixture is smooth.
  • Strain the milk through a sieve. Initially, pour a small amount of the milk into the eggs and beat well. Add the rest of the milk and continue to beat well.
  • Pour back into the pan and allow to thicken slowly over low heat. Stir regularly with a spatula or whisk.
  • Cool quickly over an ice bath. Beat the cream until it is the thickness of yoghurt and add to the milk mixture.

Serving suggestions

  • As a sweet dessert sauce.

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