Culinary Institute of America

Vanilla Sauce

Preparation info
  • Makes

    3 lb

    • Difficulty

      Easy

Appears in
top 1000Baking & Pastry: Mastering the Art and Craft
Baking & Pastry

By Culinary Institute of America

Published 2015

  • About

Ingredients

Ingredient U.S. Metric
Milk 1

Method

  1. Combine the milk, cream, salt, and 4 oz/110 g of the sugar in a nonreactive saucepan and bring to a boil, stirring to dissolve the sugar.
  2. Meanwhile, blend the egg yolks with the remaining sugar, using a whisk.
  3. Temper the egg yolks by gradually adding one-third of the hot milk, whisking constantly. Return the tempered egg mixture to the remaining hot m