Author Topic: Vanilla sauce recipe review - MWOC p. 208  (Read 5627 times)

Offline vanillabean

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Vanilla sauce recipe review - MWOC p. 208
« 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


« Last Edit: June 12, 2011, 06:34:59 pm by vanillabean »

Offline Cornish Cream

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Re: Vanilla sauce recipe review - MWOC p. 208
« Reply #1 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
Denise...Buckinghamshire,U.K.
Don't cry over the past,it's gone.Don't stress about the future,it hasn't arrived.Live in the present and make it beautiful.

Offline vanillabean

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Re: Vanilla sauce recipe review - MWOC p. 208
« Reply #2 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!

Offline judydawn

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Re: Vanilla sauce recipe review - MWOC p. 208
« Reply #3 on: June 13, 2011, 02:02:07 am »
Good link CC, thanks for that.
Judy from North Haven, South Australia

Make the most of every day, you never know what is around the corner.