Vanilla Cream Sauce - Master Cookbook Recipe # 422

Name: Vanilla Cream Sauce - Master Cookbook Recipe # 422
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 1 and 1/2 cups
Cuisine: Southern
Ingredients: 1 cup half & half; 1/2 cup light brown sugar, packed; 1/4 tsp salt; 1 Tbsp corn starch; 1 large egg; 1/2 cup half & half (added at the end); 1 tsp vanilla extract; 2 Tbsp salted butter

This silky and indulgent vanilla cream sauce is the perfect companion for warm desserts. Whether drizzled over bread pudding or baked apples, it adds a rich, comforting finish that elevates every bite.

This is recipe #422 in Tammy’s Master Cookbook.

Prep time: 5 minCook time: 5 minTotal time: 10 min

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Ingredients

1 cup half & half
1/2 cup light brown sugar, packed
1/4 tsp salt
1 Tbsp corn starch
1 large egg
1/2 cup half & half (added at the end)
1 tsp vanilla extract
2 Tbsp salted butter

Instructions

Whisk & Heat: In a microwave-safe bowl, whisk together the first 1 cup of half & half, brown sugar, salt, corn starch, and egg until well combined.
Thicken: Microwave on high for 3 minutes. Check the consistency; it should be thick like a pudding. If it hasn't thickened yet, continue to microwave in short bursts until it reaches a thick consistency.
Finish: Whisk in the remaining 1/2 cup of half & half, vanilla extract, and salted butter.
Smooth & Serve: Whisk vigorously until the butter is melted and the sauce is completely smooth. Serve warm.

Notes

Tammy’s Tips The secret to a lump-free sauce is whisking the corn starch and egg thoroughly into the cold half & half before you ever start heating it. If you want an even deeper flavor, try using a high-quality vanilla bean paste instead of extract to see those beautiful little vanilla bean specks throughout the sauce!