NUTMEG VANILLA SAUCE
This sauce is based on a classic vanilla anglaise, a sauce thickened with egg yolks and served cold over berries, chocolate cake or with a hot fruit pie. It was invented by the French but called anglaise (or "English" in French) because they observed the English always pouring a light colored cream liquid on their desserts. That liquid was what the British call "pouring cream," and it's a very thick flavorful cold cream they serve with dessert in a pitcher and pour it over everything.
Provided by Food Network
Categories dessert
Time 20m
Yield 3 cups
Number Of Ingredients 5
Steps:
- Heat the milk, nutmeg, and vanilla in a saucepan over medium heat, whisking occasionally to make sure the mixture doesn't burn or stick to the bottom of the pan. When the cream mixture reaches a fast simmer (do not let it boil), turn off the heat and let the flavors infuse for 10 minutes.
- In a bowl, whisk together the egg yolks and sugar. In a thin stream, whisk the cream mixture into the egg yolk mixture. Pour the egg-cream mixture back into the saucepan.
- Heat over medium heat, stirring constantly with a wooden spoon to 180 degrees F. At 160 degrees F, the mixture will give off a puff of steam. When the mixture reaches 180 degrees it will be thickened and creamy, like eggnog. If you don't have a thermometer, test it by dipping a wooden spoon into the mixture. Run your finger down the back of the spoon. If the stripe remains clear, the mixture is ready; if the edges blur, the mixture is not quite thick enough yet. When it is ready, quickly remove it from the heat and pour it though a fine-meshed strainer into a container in an ice bath to cool. Keep chilled and serve cold.
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Tina Carmel
[email protected]This sauce is simply delicious.
Nafsi Molla
[email protected]This recipe deserves 5 stars.
Naqeeb Devnia
[email protected]I highly recommend this recipe to anyone who loves nutmeg and vanilla.
Trey Bush
[email protected]This nutmeg vanilla sauce is the perfect finishing touch to any dessert.
Tamim Iqbal
[email protected]I'm so glad I found this recipe.
Emroz Ali
[email protected]This sauce is a must-try for any nutmeg lover.
lorrie thompson
[email protected]I can't wait to try this sauce on my next dessert.
Ruth James
[email protected]This sauce is perfect for any occasion.
Arojedomoh Dennis
[email protected]I'll be making this sauce again and again.
Jesica Ansel
[email protected]5 stars for this nutmeg vanilla sauce!
Pheonix Blaze
[email protected]This sauce is a keeper!
Abdur Rahman Saon
[email protected]I would definitely recommend this sauce to others.
Humaion Kobir
[email protected]Overall, I thought this nutmeg vanilla sauce was pretty good. It was easy to make and it tasted great.
RASHAD HASSIN
[email protected]This sauce was easy to make, but it didn't turn out as creamy as I expected.
HarD FuccKerr
[email protected]I found this sauce to be a bit bland. It needed more vanilla extract.
Hosneara Pinky
[email protected]This sauce was a bit too thick for my liking, but the flavor was good.
Sheikh Muaz
[email protected]I'm not usually a fan of nutmeg, but I really enjoyed this sauce. It was just the right amount of sweetness and spice.
Judy Geigel
[email protected]This sauce is so versatile. I've used it on pancakes, waffles, ice cream, and even fruit.
Jocelyn BUBAN
[email protected]I love the nutmeg flavor in this sauce. It's so warm and comforting.
Jaydon Wright
[email protected]This sauce was easy to make and tasted great. I used it on top of a cheesecake, and it was a perfect complement.