Classic Vanilla Sauce

There’s something magical about pouring warm, silky vanilla sauce over a freshly baked strudel…the way it pools at the edges, seeps into the flaky layers, and fills the kitchen with the scent of real vanilla. With just a handful of ingredients and a few gentle minutes over the stove, you’ll have a velvety sauce that transforms any dessert into something special. In France this would be called Crème Anglaise.

You will need:

2 cups milk

¾ cup heavy cream

1 vanilla bean (or 2 tsp pure vanilla extract)

4 egg yolks

1/3 cup sugar

1 pinch of salt

If using a vanilla bean, split it lengthwise and scrape out the seeds.

Add both seeds and pod to a saucepan with the milk and cream. Warm the milk/cream with vanilla over medium heat until just before boiling.

Remove from heat and let it steep 5 minutes. Remove the vanilla pod. In a bowl, whisk the egg yolks, sugar, and pinch of salt until pale and creamy. Slowly pour a ladle of the hot milk into the yolk mixture while whisking constantly. Gradually add the rest. Pour everything back into the saucepan.

Heat gently over low heat, stirring constantly with a wooden spoon or spatula. Cook until the sauce thickens enough to coat the back of the spoon

(around 82–85°C / 180–185°F). Do not boil or it will curdle. Pour through a fine sieve for extra smoothness.

Serve warm, or chill if you prefer a cold sauce.