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Vanilla cream sauce

Vanille de Tahiti Taken from the book
"La Vanille de Tahiti"
by Jean-Louis Saquet

To order this book
Vanilla cream sauce


- ¼ cup of sugar
- 2 teaspoons cornstarch
- 1 vanilla pod, spilt lengthwise
- A pinch of salt
- 2 egg whites slightly beaten
- 1 cup ½ milk
- 1 teaspoon vanilla extract
- ½ cup whipped cream


In a saucepan, combine the sugar, the cornstarch, the vanilla pod and salt. Add the yolks and blend vigorously. Insert the milk. Let the mixture cook over low heat and stir constantly until thickening of the sauce, the latter must cover the back of a metal spoon. Remove from heat and leave it to cool thoroughly. Then add the vanilla extract and cream.

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