There are a lot of foods we buy without thinking. Things that can easily be made at home from scratch without ripping a bag or opening a bottle. I want to show you how. Making delicious food in a jiffy. Not a big deal, but a huge impact: better taste, less waste, no additives, you know what you eat.
Today: Vanilla sauce
Works with almost everything: cake, pie, apple strudel, chocolate pudding or just plain with a spoon.
Did you ever take a look on the ingredient list of these sachets and bottles? Among other ingredients, colouring is added to make the sauce nicely yellow. But a real vanilla sauce is never yellow! It’s cream to pale yellow at the max. And what should be inside, namely vanilla, isn’t, but artificial flavours. Does this has to be? Not for me and not for you anymore!
One year ago: Red Cabbage with Oranges and Gorgonzola
Two years ago: Scottish Shortbread
for 4 persons
- 500 ml whole milk
- 1 vanilla pod
- 2 heaped tsp corn starch
- 1Tbsp + 3 Tbsp vanilla sugar
- 3 egg yolks
Scrape out the seeds of the vanilla pod and mix with 1 Tbsp vanilla sugar. Whisk with the corn starch and the milk. Heat in a saucepan on middle heat.
Mix the egg yolks with the rest of the vanilla sugar in a small bowl. Pour some hot milk into the egg yolks while whisking. Pour the egg yolks to the rest of the milk, while whisking constantly, so the yolks don’t curdle. Heat the milk, and whisk until it begins to thicken. Remove from the heat and serve. The sauce will probably thicken a bit more, afterwards.