Vanilla Cream or Sauce

This is really delicious on its own, but I use it mainly to serve alongside brownies, bread pudding, apple pie, berries, or poached pears. You can either make this as a thicker cream or as a sauce. I love it as a cream for berries, poached pears or brownies and as a sauce over apple pie or bread pudding. Serve chilled over warm or cool desserts or just eat it on its own as a custard.

Step: 1

Heat 2 cups milk in a heavy saucepan over low heat until simmering, about 5 minutes.

Step: 2

Beat remaining 1/2 cup milk and cornstarch together in a bowl using a whisk until dissolved; add sugar and egg yolks and beat until smooth. Slowly pour milk mixture into simmering milk while gently whisking the simmering milk; simmer, stirring frequently, until thickened, about 3 minutes. Remove saucepan from heat and stir vanilla extract into sauce.

Step: 3

Pour the sauce through a wire mesh sieve into a bowl to remove any cornstarch lumps. Place a piece of plastic wrap on top of the sauce, ensuring the plastic wrap is touching the sauce to prevent a skin from forming; cool to room temperature, about 20 minutes.

Step: 4

Move sauce to refrigerator and chill completely cold, at least 30 minutes.

Per Serving: 129 calories; protein 4.2g; carbohydrates 17.2g; fat 4.8g; cholesterol 78.4mg; sodium 43.5mg.

Getting stay in and make food your dinner instead of dining out is already a process in the right direction if you’re more point on eating healthier. There’s no better way to know precisely what’s happen into the food you’re eat than by making it yourself! Making the best of the main dish is only half the process , though . And once you’ve mastering your chicken, steak, or fish, it’s time to turn your attention to the ever- focusing side dishes.

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