Vanilla Sauce


  • 1 1/2 cups milk
  • 4 egg yolks
  • 3 1/2 ounces granulated sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 cup cold milk



  1. Bring the 1 1/2 cups of milk to a simmer. Remove from heat and set aside.
  2. Place egg yolks, sugar, and vanilla extract in a mixing bowl and whisk until mixture forms ribbons.
  3. Combine warm milk and egg mixture in a saucepan and cook over low heat, stirring constantly with a wooden spoon or rubber spatula until sauce thickens.
  4. Test by coating a spoon with sauce and running a finger across it. If the sauce does not run together, it is at the proper consistency.
  5. Remove from heat and incorporate the 1/2 cup of cold milk. Strain sauce and chill in a container placed in a bowl of ice water. When cool, cover and refrigerate until serving time.
  6. Sauce may thicken when refrigerated. Simply add more milk to thin to desired consistency.