Autor’s recipes / Creams/Sauces

vanilla sauce
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The most usual products for unusual sauce and nothing more. The secret is in a natural pod of vanilla, it has to be soft and very aromatic.

The sauce should be stored in a refrigerator for one week. Stir it before useage, and that, the, mixture becomes porous because of the yolks. Another interesting fact is that if to put the sauce in the freezer, it will become a vanilla ice cream.


  • 150 grams of sugar
  • 1 egg
  • 3 yolks
  • 500 ml of fat cream
  • 1 pod of vanilla

to do:

Blend an egg with yolks and sugar in a mixer with an attachment “whisk” at the maximum speed. While the mixture is blending, pour out the cream in a pan. Throw the vanilla pod there (cut it lengthways in order that kernels spread), and put on medium fire.

The cream starts boiling dramatically and runs away quickly therefore watch them. The mixture of the egg, yolks and sugar has to reach the consistence of a fluffy foam. Switch off the mixer and take the bowl (the one for the mixer) with the mixture and stand near the pan with cream and vanilla. The main thing is to notice the moment when the cream starts boiling slightly. Then it is necessary to turn down fire and to pour the fluffy mixture there.

Stir it without stopping the mixture with a whisk without removing from fire. It isn’t necessary to mix it, just stir it properly in order there are no lumps. Continue till the sauce becomes bubble. Then pour it out through a sieve in a container, cool down and put it in a refrigerator.

bon appetit…


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