ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Vanilla Sauce

Prep time 10 mins
Cook time 5 mins
Yield Makes about 1 cup


  • 3/4 cup whipping cream
  • 1/2 cup firmly packed light brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • Pinch of salt
  • 1 vanilla bean, split lengthwise
  • 1 tablespoon butter

How to Make It

  1. Combine whipping cream and next 4 ingredients in a small saucepan. Carefully scrape seeds from vanilla bean into saucepan. Add vanilla bean to saucepan, and cook mixture over medium heat, whisking constantly, until smooth (about 2 minutes). Reduce heat to medium-low. Cook, whisking constantly, 2 to 3 minutes or until thickened.

  2. Remove saucepan from heat. Carefully remove vanilla bean. Stir in butter until melted. Serve immediately. Store sauce in an airtight container in refrigerator up to 5 days.

  3. Note: To reheat, warm sauce in a small saucepan over low heat, stirring in 1 to 2 tsp. whipping cream as needed to thin sauce.