Vanilla Or Cream Sauce Recipe


The history of vanilla or cream sauce can be traced back to ancient times when rich and indulgent sauces were popular in various cuisines. The use of vanilla as a flavoring agent became popular during the 19th century, and since then, it has been widely used in desserts and sweet dishes. Vanilla or cream sauce is a versatile and delicious addition to a variety of desserts. It adds a creamy and smooth texture along with a hint of sweetness that perfectly complements many dishes. In this recipe, we will guide you through the process of making a delightful and easy vanilla or cream sauce.

Fun Facts about Vanilla:

1. Vanilla is derived from the orchid family and is the second most expensive spice after saffron.
2. The vanilla plant cannot self-pollinate; a specific bee or hand-pollination is required for the flowers to produce vanilla pods.
3. Vanilla is primarily grown in tropical regions, including Madagascar, Tahiti, and Mexico.
4. The production and processing of vanilla pods are time-consuming and labor-intensive.
5. There are different varieties of vanilla, including Bourbon vanilla, Tahitian vanilla, and Mexican vanilla, each with its distinctive flavor profile.

Recipe: Vanilla or Cream Sauce

- 1 teaspoon cornstarch
- 1 tablespoon sugar
- 1 cup scalding milk
- 1 teaspoon vanilla extract
- 1 egg white, stiffly beaten


1. In a bowl, mix one teaspoon of cornstarch and one tablespoon of sugar thoroughly until well combined.

2. Slowly pour one cup of scalding milk onto the cornstarch and sugar mixture, stirring constantly to prevent lumps from forming.

3. Transfer the mixture to a double boiler and cook over medium heat, stirring continuously, for about ten minutes. The double boiler ensures gentle heat and prevents burning or sticking.

4. Remove the sauce from the heat and set it aside to cool. Stir occasionally to prevent a skin from forming on the surface.

5. Once the sauce has cooled down, stir in one teaspoon of vanilla extract. The vanilla extract adds flavor and aroma to the sauce.

6. In a separate bowl, beat the egg white until stiff peaks form. Make sure the bowl and beaters are clean and free from any traces of oil, as this can hinder the egg whites from properly stiffening.

7. Gently fold the stiffly beaten egg white into the cooled sauce. This addition gives the sauce a light and airy texture.

8. The vanilla or cream sauce is now ready to be served. It can be used as a substitute for whipped cream and pairs perfectly with various desserts such as puddings, fruit salads, cakes, and pies.

Similar Recipe Dishes:

1. Custard: A rich and creamy dessert made with a mixture of milk, eggs, sugar, and vanilla. It is typically baked and can be served as is or used as a base for other desserts such as fruit tarts or trifles.

2. Crème Anglaise: A classic French dessert sauce made with egg yolks, sugar, milk, and vanilla. It is a smooth and silky sauce often served alongside desserts like crème brûlée or poached pears.

3. Chocolate Ganache: A luscious and glossy sauce made by melting chocolate with cream. It can be used as a glaze for cakes, a filling for truffles, or a topping for ice cream.


Vanilla or cream sauce is a delightful addition to various desserts, providing a creamy and sweet flavor profile. This recipe allows you to create a homemade sauce that is versatile and easy to make. Remember to follow the instructions closely to achieve the perfect consistency and flavor. Experiment with different variations of this sauce and enjoy its delightful taste in a range of desserts.



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