Cakes too dry to serve after a meal? We give new life to desserts with little personality: accompany them with a delicate and fragrant vanilla sauce! Its sweetness, its aroma and its texture will transform even the saddest and simplest desserts into true masterpieces of goodness. Discover my version with few eggs, without butter and without cream.
Video of the Recipe
Identity Card of the Recipe
- 128 KCal Calories per serving
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Ingrediants
- 250 ml of milk
- 1 vanilla pod
- 40 g (2 medium) of egg yolks
- 50 g of sugar
- 5 g of cornstarch
Materials Needed
- Bowl
- Whip
- Casserole
- Weight scale
Preparation
- In a saucepan, collect the milk and flavor it with the vanilla seeds. Bring to a boil, then turn off the heat and leave the vanilla pod to infuse for half an hour so that the milk takes on an intense flavor.
- In a bowl, work the egg yolks with the sugar with a hand whisk.
- At this point, strain the vanilla milk into the egg cream bowl, adding a teaspoon of corn starch, then mix everything.
- Pour the sauce into a saucepan and cook in a double boiler, taking care to keep stirring until the sauce begins to thicken. The sauce is ready when it has reached the so-called “rose cooking”, that is 82-84 ° C. The thermometer undoubtedly facilitates cooking; in any case, it is possible to understand when it is necessary to remove the pot from the heat through observation: the cream is ready when it starts to napping the wooden spoon or to cover it with a patina of thickened milk.
Did you know that
Normally, vanilla sauce uses more egg yolks and is prepared without using starch. Some recipes require the use of cream or the addition of butter.
To avoid overdoing the eggs (essential to bind the sauce and make it consistent), we offer this variant with a teaspoon of cornstarch, useful for lightly binding the sauce. The presence of starch is also important for another reason: careful cooking of the sauce is a fundamental element for the success of the recipe. A high temperature in an egg-only sauce would cause the immediate coagulation of egg proteins: the presence of starch - even if minimal - delays the formation of protein clots, although it is still good to be careful not to exceed the 84 ° C.- The vanilla sauce is very reminiscent of custard and, similar to the latter, it can be used to accompany dry cakes, biscuits, donuts, muffins and strudels.
Alice's comment - PersonalCooker
Vanilla sauce has a semi-liquid consistency because it is designed to be poured directly over cakes and treats. To better appreciate it, I recommend that you reheat it before using it: try it, for example, pouring it hot on a slice of strudel or on a slice of donut!Nutritional values and Health Comment on the recipe
Vanilla Sauce is a sweet topping for various types of desserts.
It has a low energy intake, not too high but relevant, especially considering that it must be added to that of the dessert to be seasoned.
Calories are mainly supplied by carbohydrates, followed by lipids and finally proteins.
Carbohydrates are mainly simple, unsaturated fatty acids and peptides of high biological value. Fiber is practically absent, while cholesterol is high.
There is a significant amount of lactose, while there are no traces of gluten.
Vanilla Sauce is a recipe that does not lend itself to all diets. In moderate quantities and sporadic frequency it can also be eaten by overweight subjects; better to avoid it altogether, as well as all sweets, in case of obesity and overt metabolic pathologies (with particular reference to hypercholesterolemia, type 2 diabetes mellitus and hypertriglyceridemia).
It lends itself to the vegetarian diet but not to the vegan one. It is allowed in the diet of the lactose intolerant, but not in that of the celiac.
The average portion of Vanilla Sauce is 20-40 g (about 25-50 kcal).
