VANILLA SAUCE – HOMEMADE

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vanilla sauceVanilla sauce is wonderful served over ice cream, bread puddings, rice pudding, cakes and any kind of dessert you like it on.  I have even put this sauce over waffles.  This vanilla sauce keeps for several days in the refrigerator and you can heat it in the microwave or serve it cold.  The recipe could be doubled or even cut in half.  A quick, easy recipe that tastes delicious and is wonderful to serve guests over your favorite desserts. We love this sauce and I like having it on hand. Add it to a dessert bar and let your guests put it over whatever they like on the bar.   Be sure to check out hundreds of our tips, DIY, make your own and howtos on our site.

Vanilla sauce is good on all kinds of desserts.

1/2 cup light brown sugar

1 tablespoon all-purpose flour

1 egg

3 tablespoons butter, softened

1 tablespoon vanilla extract

1 cup whipping cream

Pinch cinnamon or nutmeg (optional)

Whisk together sugar, flour, egg, butter and whipping cream.  Bring to a low boil in a saucepan on top of the stove.  Cook on low about 5 minutes until sauce thickens to the consistency you like. Remove and stir in vanilla extract.  Sprinkle on nutmeg or cinnamon to taste.  Makes about 1 1/2 cups.  Enjoy!

vanilla sauce

Homemade Vanilla Sauce
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
 

This homemade vanilla sauce is wonderful over ice cream, bread pudding, breads, and much more. 

Course: Sauce
Cuisine: American, southern
Keyword: homemade vanilla sauce
Servings: 1 cups
Author: The Southern Lady Cooks
Ingredients
  • 1/2 cup light brown sugar
  • 1 tablespoon all-purpose flour
  • 1 egg
  • 3 tablespoons butter softened
  • 1 tablespoon vanilla extract
  • 1 cup whipping cream
  • Pinch cinnamon or nutmeg optional
Instructions
  1. Whisk together sugar, flour, egg, butter and whipping cream.  Bring to a low boil in a saucepan on top of the stove.  Cook on low about 5 minutes until sauce thickens to the consistency you like. Remove and stir in vanilla extract.  Sprinkle on nutmeg or cinnamon to taste.  Makes about 1 1/2 cups.

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