Homemade Vanilla Sauce Recipe

Picture this: it’s a lazy Sunday afternoon, and I’m about to whip up a silky vanilla custard sauce that’s sure to make anything it touches just a little bit more magical.

I adore the way that my from-scratch vanilla sauce melds the robust flavors of unadulterated milk and cream with the liquid sweetness of sugar. I figure that when egg yolk and a splash of the real thing—pure vanilla extract—are added, the sauce reaches its most drool-worthy state.

It is a silky, shiny topping with no health nonsense in it. You could pour it over something perfectly healthy, like fruit or whole grains, and I wouldn’t bat an eye.

Homemade Vanilla Sauce Recipe Ingredients

• 1 cup whole milk: Provides creaminess and richness.
• 1 cup heavy cream: Adds silky texture and depth of flavor.
• 1/2 cup granulated sugar: Sweetens and enhances flavor.
• 4 large egg yolks: Thicken sauce and add richness.
• 1 tablespoon cornstarch: Acts as a thickening agent.
• 2 teaspoons vanilla extract: Infuses aroma and classic vanilla taste.
• 1 pinch of salt: Balances sweetness and enriches flavors.

Homemade Vanilla Sauce Recipe Ingredient Quantities

• 1 cup whole milk
• 1 cup heavy cream
• 1/2 cup granulated sugar
• 4 large egg yolks
• 1 tablespoon cornstarch
• 2 teaspoons vanilla extract
• 1 pinch of salt

How to Make this Homemade Vanilla Sauce Recipe

1. In a medium-size saucepan, combine the whole milk, heavy cream, and a couple of pinches of salt. Place the pot over medium heat and, stirring occasionally, bring the mixture to the point where it starts steaming. You want a good amount of steam rising from the pot but don’t let the pot come to a full boil.

2. In another dish, combine the sugar, egg yolks, and cornstarch. Use a whisk to mix these ingredients together until they are smooth and light in color.

3. Slowly incorporate a small amount of the hot milk mixture into the egg yolk mixture, whisking all the while. This tempers the eggs and ensures they do not curdle.

4. Gradually add the tempered egg yolk mixture into the saucepan with the rest of the hot milk, whisking nonstop.

5. Put the saucepan back on medium heat and combine the sauce mixture. Stir it with a wooden spoon or a heatproof spatula, and keep stirring! This is a 5- to 7-minute sauce, which means that if you stop stirring for any length of time, it could thicken too much and be hard to get back to the proper sauce consistency. You want it to thicken just so—not gloppy, but enough that it coats the back of the spoon.

6. Take away the saucepan from the heat and mix in the vanilla extract.

7. Pour the sauce through a fine-mesh sieve into a clean bowl, making sure to remove any lumps. This will ensure the smoothest possible texture for your sauce.

8. Prevent a skin from forming on the sauce by covering its surface with plastic wrap. Let the sauce cool a bit, but not too much, at room temperature.

9. Pour the vanilla sauce into a lidded container and refrigerate until the sauce is chilled all the way through, which will take about 2 hours.

10. Chill well before using as a dessert topping for items like pastries, fresh fruit, or cake. Stir well.

Homemade Vanilla Sauce Recipe Equipment Needed

1. Medium-size saucepan
2. Whisk
3. Wooden spoon or heatproof spatula
4. Fine-mesh sieve
5. Clean bowl
6. Plastic wrap
7. Lidded container

FAQ

• Q: Can I use a different type of milk?A: Yes, you can replace whole milk with 2% milk, but the sauce will be a tad less creamy.
• Q: Can I make this sauce in advance?A: Of course! The sauce can be made as much as 3 days in advance. Just place it in an airtight container and keep it in the refrigerator. Stir it up well before you use it.
• Q: Is there a substitute for heavy cream?A: Half-and-half can be used, but the sauce won’t be quite as rich. For a non-dairy alternative, use full-fat coconut milk.
• Q: How do I prevent the eggs from curdling?A: To stop the eggs from curdling, temper them by first slowly whisking a small amount of the hot milk mixture into the yolks. When the yolks are warm and all of the egg yolk mixture is smooth, add the mixture back into the saucepan.
• Q: Can I use vanilla bean instead of vanilla extract?A: You can indeed use a vanilla bean. Cut it in half the long way, dig the seeds out of the inside and into the milk mixture, and then add the pod itself into the pot. (This isn’t mandatory for flavoring, but it will add a fraction more vanilla flavor, since you’re cooking the whole pod.) Before serving, make sure to take out the pod.
• Q: What can I pair this vanilla sauce with?A: This sauce matches well with sweets and might be used to sauce any of the following desserts:

  – bread pudding
  – apple pie
  – fresh fruit (sauce not necessary; fruit is awesome as is, but…

  …you get my point.

• Q: How thick should the sauce be?A: The sauce needs to be thick enough to coat the back of a spoon. It will thicken further upon cooling.

Homemade Vanilla Sauce Recipe Substitutions and Variations

Whole milk: For a dairy-free option, you can use almond milk or oat milk as a substitute.
Coconut cream or evaporated milk can be used instead of heavy cream.
Granulated sugar: Substitute with honey, maple syrup, or coconut sugar for a different sweetness profile.
Yolk from egg: If avoiding the use of egg yolks, try using a vegan egg substitute or silken tofu to help thicken the sauce.
Cornstarch: Alternatively, a thickening agent can be made from arrowroot powder or tapioca starch.

Pro Tips

1. Tempering the Eggs When adding the hot milk mixture to the egg yolks, do it very slowly at first to prevent the eggs from cooking too quickly. Whisk constantly to incorporate the heat evenly and avoid scrambled eggs.

2. Consistent Stirring Use a heatproof spatula or wooden spoon to stir continuously while cooking the sauce to ensure it thickens evenly and doesn’t scorch at the bottom. This helps achieve a smooth, velvety texture.

3. Achieving the Right Consistency When the sauce is thick enough to coat the back of a spoon, run your finger across the spoon; the line should stay clear. This indicates the sauce is at the perfect consistency.

4. Straining for Smoothness Even if there are no visible lumps, straining the sauce through a fine-mesh sieve ensures the smoothest possible result. This step is crucial for a silky texture.

5. Cooling Process To prevent a skin from forming on the surface of the sauce, place plastic wrap directly on the surface while it cools. Alternatively, you can occasionally stir the sauce as it cools to prevent skin formation.