Vanilla Cream Sauce Recipes

VANILLA SAUCE

This is a great sauce to serve over gingerbread! It has been my favorite dessert since I was a child!

Provided by Diane Lloyd

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes

Time 16m

Yield 14

Number Of Ingredients 5

Vanilla Sauce image

Steps:

In a saucepan, combine the sugar and cornstarch. Whisk in the water, stirring until blended. Bring mixture to a boil and continue to cook for 1 minute, stirring constantly. Remove from heat and mix in the butter and vanilla. Serve warm.

Nutrition Facts : Calories 88.3 calories, Carbohydrate 14.9 g, Cholesterol 8.7 mg, Fat 3.3 g, SaturatedFat 2.1 g, Sodium 23.5 mg, Sugar 14.4 g

Ingredients

1 cup white sugar
1 tablespoon cornstarch
2 cups water
¼ cup butter
2 teaspoons vanilla extract

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.

Provided by Northstar

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes

Time 1h10m

Yield 6

Number Of Ingredients 5

Vanilla Cream or Sauce image

Steps:

Heat 2 cups milk in a heavy saucepan over low heat until simmering, about 5 minutes.
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.
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.
Move sauce to refrigerator and chill completely cold, at least 30 minutes.

Nutrition Facts : Calories 128.7 calories, Carbohydrate 17.2 g, Cholesterol 78.4 mg, Fat 4.8 g, Protein 4.2 g, SaturatedFat 2.4 g, Sodium 43.5 mg, Sugar 15.8 g

Ingredients

2 ½ cups whole milk, divided
1 tablespoon cornstarch, or more as desired
⅓ cup white sugar
2 egg yolks
1 teaspoon vanilla extract

BEST BREAD PUDDING WITH VANILLA SAUCE

We found this recipe tucked inside my mom's Bible when going through her things. It has become a family tradition on the first snow day of the year and if that doesn't happen, which can be the case here in central Virginia, we know it'll be the featured dessert at Easter and anytime a comfort food is in order.

Provided by Gail Cobile

Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes

Time 1h25m

Yield 8

Number Of Ingredients 16

Best Bread Pudding with Vanilla Sauce image

Steps:

Preheat oven to 375 degrees F (190 degrees C). Grease a 2-quart baking dish.
In a mixing bowl, whisk 3 eggs, white sugar, 2 tablespoons of light brown sugar, 1/2 teaspoon of cinnamon, 1/4 cup of butter, and 3 cups of whole milk together, and gently stir in the bread cubes and raisins. Lightly spoon the mixture into the prepared baking dish.
Bake in the preheated oven until browned and set in the middle, 50 to 55 minutes; cover the dish with foil after 30 minutes to prevent excessive browning. Let the pudding stand for 10 minutes before serving.
For vanilla sauce, whisk 1/2 cup of light brown sugar, the flour, a pinch of cinnamon, 1 egg, 2 tablespoons of melted butter, 1 1/4 cups of whole milk,and salt together in a heavy saucepan until smooth. Heat over medium heat, whisking constantly, until thickened and the sauce coats the back of a spoon, 10 to 12 minutes. Stir in the vanilla extract. Pour sauce over warm bread pudding, or serve on the side in a bowl.

Nutrition Facts : Calories 546.3 calories, Carbohydrate 91.7 g, Cholesterol 128.8 mg, Fat 16.5 g, Fiber 1.6 g, Protein 10.5 g, SaturatedFat 8.9 g, Sodium 387.3 mg, Sugar 72.4 g

Ingredients

3 eggs, beaten
1 ½ cups white sugar
2 tablespoons light brown sugar
½ teaspoon ground cinnamon
¼ cup butter, melted
3 cups whole milk
10 slices hearty farmhouse-style bread, toasted and cut into cubes
1 cup raisins
½ cup light brown sugar
1 tablespoon all-purpose flour
1 pinch ground cinnamon
1 egg
2 tablespoons butter, melted
1 ¼ cups whole milk
1 pinch salt
1 tablespoon vanilla extract

CREPES WITH VANILLA CREAM SAUCE (BOB EVANS)

If you like Bob Evan's version of crepes and the cream cheese sauce that they serve in them, this is the best recipe that comes close to it!

Provided by Evey1203

Categories Breakfast

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 14

Crepes With Vanilla Cream Sauce (Bob Evans) image

Steps:

In a blender mix together the milk, eggs and vanilla.
Stir in the flour, sugar, salt and melted butter until well blended.
Heat a crepe pan or a good non stick 8 " pan over medium heat until hot.
Lightly coat with a tiny bit of olive oil.
Pour 1/4 cup of batter into the pan and tip pan to spread the batter evenly. When bubbles form on the top and the edges are dry, flip over and cook until lightly browned, it will have a lacy look.
Place crepes on parchment papaer or wax paper to seperate each one.
Fill crepes with the Vanilla Cream Sauce. Directions below --.
VANILLA CREAM SAUCE DIRECTIONS.
Mix all ingredients for Vanilla Cream Sauce together.
Spoon into center of crepe and fold over seam side down.
Top with fresh fruit of choice. I like to also drizzle a lil bit of the vanilla cream sauce on top to keep blueberries from rolling off the crepes!

Ingredients

1 3/4 cups milk
3 whole eggs
2 tablespoons vanilla extract
1 1/2 cups all-purpose flour
2 tablespoons sugar
1/2 teaspoon salt
5 tablespoons melted butter
8 ounces cream cheese, room temperature (soft)
1/2 cup powdered sugar (or to taste)
4 tablespoons butter, melted
1 teaspoon vanilla extract
1/4 cup sour cream
1/2 cup heavy cream (a little thinner than pudding, add until it is thin enough to just drip)
fresh fruit, of choice strawberries and bananas are good

VANILLA ICE CREAM SAUCE

This vanilla sauce is a little different from the usual as it contains vanilla ice cream. Serve it over fresh fruit, bread pudding, banana fritters, pancakes, stewed fruit (for example, apples, pears), English Summer Pudding, steamed puddings, warm strudels, fruit pies or tarts, warm soufflés, warm cranberry cake, the list goes on. The recipe contains creme de cacao, but you can choose whatever liqueur is compatible with what you are serving, for example, Grand Marnier, brandy, Kahlua, tia maria, rum, amaretto (almond/apricot flavour), lemoncello, cranberry liqueur, Chambord (raspberry flavor dominates), and frangelico. If you prefer not to use alcohol, add a little vanilla extract or nutmeg to taste. Serve warm or at room temperature. Not suitable to freeze.

Provided by Daydream

Categories Sauces

Time 10m

Yield 6-8 serving(s)

Number Of Ingredients 5

Vanilla Ice Cream Sauce image

Steps:

Melt ice-cream gently in a medium saucepan over low heat.
Blend cornstarch and water together, and whisk into the melted ice cream, until mixture boils and thickens.
Transfer the mixture to a large bowl, cool.
Whisk in the liqueur and half the cream, then fold in the remaining cream.
Can be re-warmed, gently, in the microwave.

Nutrition Facts : Calories 316.9, Fat 29.6, SaturatedFat 18.4, Cholesterol 110.9, Sodium 55.4, Carbohydrate 11.7, Fiber 0.3, Sugar 7.7, Protein 2.7

Ingredients

1 1/2 cups softened vanilla ice cream (375ml)
1 tablespoon cornstarch
1 tablespoon water
1/4 cup dark Creme de Cacao (60ml) or 1/4 cup liqueur, of choice (60ml)
1 3/4 cups heavy cream (430ml) or 1 3/4 cups thickened cream, whipped softly (430ml)

VANILLA CREAM

This sauce is so delicious....thick and creamy with a satisfying flavor, but is best eaten immediately. So have everthing else prepared, then puree the sauce just before serving. Offer it at the table in a small pitcher to pour over fruit, pudding, cake , or anything else that strikes your fancy. This will keep, well covered in the refrigerator, for up to 3 days. From the Moosewood Restaraunt Low-Fat Favorites Cookbook.

Provided by Sharon123

Categories Low Cholesterol

Time 5m

Yield 6 serving(s)

Number Of Ingredients 4

Vanilla Cream image

Steps:

Whirl all of the ingredients in a blender until smooth.
Serve chilled.

Nutrition Facts : Calories 101.7, Fat 1, SaturatedFat 0.4, Cholesterol 4.6, Sodium 157.9, Carbohydrate 16.3, Sugar 15.1, Protein 6.8

Ingredients

1 cup low fat cottage cheese
1 cup nonfat yogurt or 1 cup low-fat yogurt
1/3 cup pure maple syrup
1/2 teaspoon pure vanilla extract

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Vanilla Cream Sauce Recipes

VANILLA SAUCE

This is a great sauce to serve over gingerbread! It has been my favorite dessert since I was a child!

VANILLA CREAM OR SAUCE

BEST BREAD PUDDING WITH VANILLA SAUCE

CREPES WITH VANILLA CREAM SAUCE (BOB EVANS)

If you like Bob Evan's version of crepes and the cream cheese sauce that they serve in them, this is the best recipe that comes close to it!

VANILLA ICE CREAM SAUCE

VANILLA CREAM

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