This sauce can be made ahead and refrigerated. Serve at room temperature or reheat in microwave. Prep: 5 minutes, Cook: 25 minutes.
Yield: Makes 3/4 cup
- 1/2 cup heavy cream
- 1/2 vanilla bean, or 3/4 teaspoon vanilla extract
- 3/4 cup granulated sugar
- 3 tablespoons water
- 1 1/2 teaspoons unsalted butter
- 1. Pour heavy cream into a small saucepan over low heat. Scrape seeds from vanilla bean into cream, and bring to a simmer. Remove from heat; let steep 20 minutes. (If using vanilla extract, omit the steeping process, and just add to the cream.)
- 2. Combine sugar and water in a small heavy saucepan over medium-high heat; cook until sugar dissolves, wiping down sides of pan with a pastry brush dipped in water to prevent sugar crystals from forming. Boil sugar mixture 5 minutes or until amber colored. Remove from heat, and carefully add warm vanilla cream, stirring until combined. Add butter; stir 1 minute or until butter is melted. Serve warm.
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