Vanilla sauce

European cuisine

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Description Products Steps

A light sweet sauce with the addition of vanilla, reminiscent of a delicate cream, is suitable for any sweet baked goods, be it muffins or pancakes, pancakes or strudels. For vanilla sauce you will need chicken eggs, but only yolks, as well as milk and cream, which will provide the finished sauce with a velvety creamy structure. And the easily recognizable aroma of the sauce will be given by vanilla sugar, which, if desired, can be replaced with a vanilla pod or vanilla extract.

1. Calories
   300,67 kcal
2. Protein
   7,18 gram
3. Fat
   19,09 gram
4. Carbohydrates
   25,39 gram
5. ~ Time
   20 Min
6. Pepper
7. Complexity

Products per 5 serving:

1. Cream 33% fat

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   150 ml = 150 g
2. Milk 2.5% fat

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   150 ml = 150 g
3. Sugar

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   80 g
4. Vanilla sugar

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   1 tsp. = 8 g
5. Chicken egg

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   5 pcs. = 300 g
6. Salt

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   0.1 tsp. = 0.7 g
7. Croissant
   450 g

Steps:

1. 
   Wash chicken eggs and separate the yolks from the whites. To prepare the sauce, prepare a whisk for whisking and a thick-bottomed pan in advance. Prepare a deep bowl to serve the sauce.
2. 
   Beat the yolks and heat the milk and cream. Place the egg yolks in a deep container, add half the sugar and stir. Pour milk and cream into a saucepan, add sugar and salt, heat over medium heat and bring to a boil.
3. 
   Mix milk and egg mixture. Stirring the egg-sugar mixture all the time, gradually pour boiled cream and milk into it. Return the sauce to the pan over medium heat and cook, stirring constantly, until it thickens. Remove from heat, add vanilla sugar and stir.
4. 
   The ready-made thick vanilla sauce is ideal for freshly baked croissants.

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