Silky Vanilla Cream Sauce

1. 1

   Warm 2 cups milk in a heavy saucepan over low heat until it reaches a simmer, about 5 minutes.

2. 2

   Whisk the remaining 1/2 cup milk with the cornstarch in a bowl until dissolved.

3. 3

   Add the sugar and egg yolks and whisk until smooth.

4. 4

   Slowly pour the milk mixture into the simmering milk while gently whisking the simmering milk; continue to simmer, stirring often, until thickened, about 3 minutes.

5. 5

   Take the saucepan off the heat and stir the vanilla extract into the sauce.

6. 6

   Strain the sauce through a wire mesh sieve into a bowl to catch any cornstarch lumps.

7. 7

   Lay a piece of plastic wrap directly on the surface of the sauce to prevent a skin from forming; let it cool to room temperature, about 20 minutes.

8. 8

   Transfer the sauce to the refrigerator and chill until completely cold, at least 30 minutes.

• Calories 121.65 kcal Moderate
• Protein 5.39 g Moderate
• Carbs 12.68 g Moderate
• Total Fat 4.72 g Moderate
• Saturated Fat 2.45 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 73.56 mg High
• Sodium 86.57 mg Low Source
• Fiber 0.01 g Low Source
• Sugar 10.97 g High
• Added Sugar 0.0 g Low Source
• Calcium 90.97 mg Low Source
• Iron 0.24 mg Low Source
• Potassium 119.58 mg Low Source
• Vitamin A 68.59 mcg_rae Low Source
• Vitamin C 0.0 mg Low Source
• Vitamin D 2.01 mcg Moderate

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Eggs 🥚
• Milk 🥛
• Corn 🌽