Homemade Vanilla Sauce
This easy homemade vanilla sauce is smooth, creamy, and perfectly pourable—no tempering or straining required! Just whisk everything together cold, then gently heat until thickened. Serve warm or chilled over cakes, crisps, bread puddings, and more.
Servings: 6 servings
Calories: 175kcal
Ingredients
- 2 ½ cups whole milk
- ⅔ cup heavy cream
- ¼ cup granulated sugar
- 2 tablespoons cornstarch
- 4 large egg yolks freeze the egg whites for later, or throw them in scrambled eggs or an omelette!
- 2 ½ teaspoons vanilla extract
Instructions
- Whisk all ingredients together in a medium saucepan off the heat.2 ½ cups whole milk, ⅔ cup heavy cream, ¼ cup granulated sugar, 2 tablespoons cornstarch, 4 large egg yolks, 2 ½ teaspoons vanilla extract
- Gently warm over low-medium heat, whisking constantly. Once mixture is starting to warm, increase heat to medium. Gently simmer, whisking constantly, until the vanilla custard has thickened. Only simmer gently, do not let it boil or you will end up with scrambled eggs - make sure you simmer long enough to reach 160°F for food safety.
- If desired, pour through a sieve for the smoothest custard (I don’t ever do this unless I accidentally get some lumps from not paying attention). Serve warm, or chill in the fridge for a thicker, cold custard.
Notes
- No straining or tempering needed—just whisk constantly and heat slowly.
- Don’t boil! Never increase the heat too much, or else it will turn into scrambled eggs! And once it thickens slightly and simmers gently, it’s done.
- Storage: Keeps in the fridge (covered) for up to 3 days. Reheat gently if serving warm.
Nutrition
Serving: 1serving (~¼ cup) | Calories: 175kcal | Carbohydrates: 18g | Protein: 4g | Fat: 10g | Sugar: 17g