Homemade Vanilla Sauce
Creamy vanilla pudding sauce that is perfect over waffles, pancakes, cake, or even bread pudding.
Ingredients
- 2 Tbsp cornstarch
- ⅓ cup sugar
- ⅛ tsp salt
- 2 cups milk
- 2 egg yolks beaten
- 1 Tbsp butter
- 2 tsp vanilla extract
Instructions
- Mix cornstarch, sugar, and salt in a heavy medium sized saucepan.
- In a small bowl, whisk together milk and egg thoroughly, and gradually stir in.
- Cook over medium or medium low heat, whisking constantly, till mixture comes to a boil. (Don’t be tempted to turn up the heat; if it gets hot too fast, the egg will cook.)
- Boil for 30-60 seconds, still stirring constantly.
- Remove from heat and stir in butter and vanilla. If desired, pour through a fine meshed sieve to remove any lumps.
- Serve warm or chilled.
Notes
- Makes about 1 1/2 cups sauce.
- I sometimes use one whole egg instead of the yolks. I crack the egg into a small bowl first and pull off the chalazae (white stringy thing). Then I beat the egg really well. It is a little trickier, but I you don't have to waste 2 egg whites.
Nutrition
Serving: 1gCalories: 71kcalCarbohydrates: 9gProtein: 2gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.04gCholesterol: 40mgSodium: 49mgPotassium: 66mgFiber: 0.01gSugar: 8gVitamin A: 138IUCalcium: 54mgIron: 0.1mg
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