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Vanilla Sauce

Makes 8 servings


  • 1 cup whole milk
  • 1/2 vanilla bean
  • 1/3 cup sugar
  • 3 egg yolks


  1. Bring the milk, vanilla bean, and half of the sugar to a boil. Be sure to watch for scorching.
  2. In a heat-safe bowl, combine the egg yolks with the remaining sugar and pour 1/4 cup of the hot milk into the egg mixture to temper it. Whisk to combine. Add the tempered egg mixture back into the hot milk, whisk to combine, and return to a low heat.
  3. Stirring constantly with a wooden spoon, heat the mixture to 165°F, or until it coats the back of a wooden spoon. Remove immediately from the stove. Strain through a fine-mesh sieve into a container that is set into an ice bath.

Copyright © 2019 The Culinary Institute of America

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