Nutmeg Vanilla Sauce
Recipe courtesy Gale Gand
Show: Sweet Dreams
Episode: Sweet Sauces in Seconds
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- Recipe categories: Dairy, Eggs,
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Total Reviews: 5
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By ibiron
Maryland
on December 26, 2012
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Delicious! I also did not have vanilla bean and used a tsp of vanilla which was fine. The only thing that you need to watch is once the sauce is thick, remove right away. I waited to long, and
it got lumpy. I strained it and got most of the lumps out and poured over my apple bread pudding that I made. It was great!
By madeleine_9936940
Webster Groves, MO
on March 13, 2011
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Really great recipe. i adapted it and used a tsp of vanilla since I did not have the beans and omitted the nutmeg to work with the bread pudding I used it for.
Fantastic. Follow the steps exactly. The time between thin to thick at 160 degrees is fast.
By jershay_5252638
San Antonio, TX
on March 23, 2006
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Like the other reviewers, I would warn anyone who tries this recipe to pay close attention to the sauce, especially when you are heating the sauce after the addition of the egg yolks. My first attempt ended up needing to be thrown out, but I have made it twice since without mishap and with rave reviews. I have paired it with Ina Garten's Croissant Bread Pudding (delectable and intend to use it in a trifle next.
By pbriggs_332316
robstown, TX
on March 09, 2005
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I made the sauce and poured over bread pudding. It was absolutely outstanding. I plan to serve at a birthday party over chocolate cake. The directions were easy to follow and worked perfectly. Thanks for a great recipe.
By brieandrade_707654
honolulu, HI
on July 25, 2004
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The first time I tried this it was difficult. If you don't take it from the heat at the right moment, the eggs scramble. After the second try, it was perfect and very tasty. A big hit with bread pudding.