Vanilla Sauce for Bread Pudding
This vanilla sauce is delicious and so easy and quick to make. It takes 5 minutes to prepare and then 10 minutes to cool down. You just need a handful of ingredients to make it. Serve it with bread pudding, fresh fruit, or just eat it by the spoonful!
Servings 2.25 cups
- 4 egg yolks
- 1/2 cup (100g) granulated sugar
- 1 1/2 tablespoons vanilla extract
- 2 teaspoons corn starch
- 1 cup milk
- 1 cup heavy cream
- small pinch of salt
Heat the milk and heavy cream in a medium pot until very hot but not boiling.
While the milk and cream are heating up, whisk the egg yolks with vanilla extract, corn starch, sugar, and salt until well combined.
Slowly add about half of the hot liquid to the egg yolk mixture. Whisk constantly while you're adding the liquid.
Add the egg yolk liquid back to the pot.
Bring to a boil over medium heat then lower the heat to low and cook for 2-3 minutes or until thickened. At this point the sauce will be thickened but still too runny, it will thicken more while cooling, and then it will achieve the right consistency. Please bear in mind this is a sauce and not pudding so it will be pourable.
Leave it to cool down (this will take about 10-15 minutes) then enjoy! I like it best slightly warm.
- If your sauce is curdled (the liquid added to egg yolks was too hot or the sauce was cooked over too high heat and not stirred often enough) you can just blend it until smooth using a hand or stand mixer and it will be just fine. If you don't have a blender you can run it through a fine-mesh strainer.
- Calories = whole recipe (about 2 1/4 cups). This is only an estimate!