C03 : Vanilla Sauce

To make vanilla sauce from scratch, combine 350 g of fresh milk, 10 g of custard powder, 1 egg yolk, 80 g of sugar, and 1 tsp of vanilla flavor in a saucepan. Stir the ingredients together and cook on very low heat, stirring continuously until the mixture thickens. Once thickened, remove from heat and let it cool before serving.

Yes, you can substitute almond milk for fresh milk in this vanilla sauce recipe. However, keep in mind that it may alter the flavor slightly, giving it a nutty taste. Ensure to stir well and monitor the cooking time, as almond milk may thicken differently than regular milk.

To store homemade vanilla sauce, allow it to cool completely, then transfer it to an airtight container. It can be refrigerated for up to a week. If you want to store it for a longer period, consider freezing it in ice cube trays and then transferring the cubes to a freezer bag for up to three months.

Vanilla sauce pairs beautifully with a variety of desserts, including bread pudding, pancakes, waffles, ice cream, and fruit tarts. Drizzling it over chocolate cake or using it as a dip for fresh fruits can also enhance the flavors of your desserts.

Yes, you can make vanilla sauce without egg yolk by using a cornstarch slurry as a thickening agent instead of custard powder. Mix 1 tablespoon of cornstarch with a little cold milk to create a slurry, then add it to the saucepan with the other ingredients. This will give you a similar creamy texture without using egg yolk.