Forum Thermomix

Welcoming Center, Management and General Chat => Recipe Book Recipe Reviews => Topic started by: vanillabean on June 12, 2011, 06:15:44 pm

Title: Vanilla sauce recipe review - MWOC p. 208
Post by: vanillabean on June 12, 2011, 06:15:44 pm

In a word, excellent! This is essentially a lighter version of creme anglaise as it uses milk instead of cream. It thickens considerably once it is refrigerated and completely cold. Warm it is on the thin side, so if you wish to use it warm  but want a slightly thicker consitency, I'd recommend adding no more than 1 tsp. of corn starch (I think you call it corn flour in Australia?).

I'm wondering how this milk based sauce would work frozen - it may make a nice ice cream given a good turn in the ice cream maker.

5/5

Title: Re: Vanilla sauce recipe review - MWOC p. 208
Post by: Cornish Cream on June 12, 2011, 07:13:51 pm

Wow!! Vanillabean you have been busy cooking.I found this if you have any of that custard leftover
http://www.forumthermomix.com/index.php?topic=226.0

Title: Re: Vanilla sauce recipe review - MWOC p. 208
Post by: vanillabean on June 12, 2011, 07:18:10 pm

Hi Cornish Cream (btw love that name!),

Yes, I've been possessed by the TM cooking demons. I just can't seem to stop!

Title: Re: Vanilla sauce recipe review - MWOC p. 208
Post by: judydawn on June 13, 2011, 02:02:07 am

Good link CC, thanks for that.