The vanilla sauce is a simple yet refined preparation, a classic in pastry that accompanies and enhances many desserts. Velvety, fragrant, and delicately sweet, it is born from the combination of milk (or cream), sugar, and real vanilla, capable of transforming even the most basic sweet into a refined dessert.
Ideal to serve with dry cakes, strudel, tarts, cookies, fresh or cooked fruit, vanilla sauce is one of those basic recipes to always have in your repertoire. Its strength lies in its simplicity: a few quality ingredients and careful cooking allow you to obtain a smooth, intensely aromatic cream, without being cloying. It is naturally gluten-free.
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- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 cup milk
- 3 egg yolks
- 3 oz sugar
- 1 vanilla bean
Tools
- 1 Bowl
- 1 Whisk
- 1 Pot
- 1 Strainer
Steps
Work the egg yolks with the sugar and vanilla seeds in a bowl with the help of a whisk.
Heat the milk with the vanilla bean until it is about to boil.Strain the milk and mix it with the egg and sugar mixture, stirring with a whisk.
Cook the sauce in a bain-marie or directly on the stove until the sauce coats the spoon.
The sauce must never boil.
Serve directly with the dessert or in a sauceboat.
WARNING: Consult the Italian Celiac Association handbook and read the ingredients carefully to ensure they are not contaminated with gluten
Tips
Choose real vanilla: use a natural vanilla bean, slicing it open and scraping out the seeds. Vanilla extract or paste can be valid alternatives, but the aroma of the bean remains unbeatable.
Control the temperature: vanilla sauce must never boil. Gentle and consistent cooking prevents the eggs from coagulating and ensures a silky texture.
Mix with care: use a whisk and stir continuously, especially at the bottom of the saucepan, to avoid lumps or the sauce sticking.
Strain the sauce: passing the sauce through a fine strainer, especially if you used the bean, will make it even smoother and more professional.
Serve it right: it is excellent both warm and cold. Warm, it enhances the vanilla aromas, and cold, it becomes creamier and more enveloping.
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