Vanilla Sauce
Serving Size : 32
Ingredients for prepare Vanilla Sauce
:
| Amount | Measure | Ingredient - Preparation Method |
| 2 | cups | low-fat milk |
| 1/2 | | vanilla bean - split lengthwise |
| 2 | large | eggs |
| 1/3 | cup | granulated sugar |
| 1 | pinch | salt |
recipe Vanilla Sauce
1.In a small heavy saucepan, bring
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milk and vanilla bean almost to a simmer over low heat. Remove from
Vanilla Sauce
heat, cover and let steep for 30 minutes. 2. In a mixing bowl,
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whisk eggs, sugar and salt until well combined. 3. Reheat milk over low heat until steaming. Gradually
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add to egg mixture, whisking constantly. Return mixture to the saucepan. 4. Cook over low heat, stirring constantly, until thick
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enough to coat the back of a metal spoon, 7 to 8
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minutes. Do not let sauce come to a simmer. 5. Pour sauce through a fine-mesh sieve into a clean bowl.
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Scrape seeds from vanilla bean and stir them into sauce. Cover surface with plastic
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wrap and refrigerate until chilled, about 2 hours. (The sauce will keep, covered, in the
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refrigerator for up to 2 days.) Makes 2 cups. 20 calories per tablespoon;
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1 gram protein; 0.5 gram fat (0.2 gram saturated fat); 3 grams
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carbohydrate; 20 mg sodium; 14 mg cholesterol: 0 grams fiber.
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