Here's the vanilla sauce I promised. It is delicious on Double-Layer Mango Cake.
This is my favorite sauce to make for breakfast cakes and pies. It is so easy to make, ready in no time, inexpensive, fat-free (except minor amounts from the milk), and so delicous.
Make the sauce the evening before and chill it overnight. All you have to do next morning is to blend it and serve. However, here is a secret of mine, as I know you will forget to make it ahead of time sooner or later; if you need it right away, reduce the milk to 2 c., cook the sauce, add a handful of ice cubes and stir till melted, pour into a couple of small bowls, and refrigerate till serving or eat right away. Super easy!
If you don't have a food processor but want to chill the sauce overnight as directed, reduce the corn starch to 3 Tbsp. to make it easier to stir the sauce by hand. You can try adding a pinch of salt or a squeeze of lemon juice if you are having trouble with the flavor. The taste of this sauce really depends on the milk you are using. So go ahead and get a good milk and start cooking!
I would love to hear of how you like to use this super-simple sauce or of any flavor variations you tried. I'm thinking carob, peanut butter, strawberry ... go wild!
Super-Simple Vanilla Sauce
Yields: 2 1/2 c.
Preparation time: 10 min.
2 1/2 c. vanilla flavor soymilk or almond milk
4 Tbsp. corn starch
1 1/2 to 2 1/2 Tbsp. sugar, if needed
1 1/2 Tbsp. vanilla sugar or 1 tsp. vanilla extract, optional
1. Whisk together all ingredients and cook until thick.
2. Chill until next day. Before serving, blend in food processor or blender until smooth. Delicious on breakfast cakes and pies or in breakfast trifles.
Labels: Breakfasts, Desserts, frostings and sauces