How do I make vanilla sauce without air bubbles?

Yesterday I made vanilla sauce to go with an apple pie. I used about 2 dl milk, 3 egg yolks and some sugar. I whisked it in a double boiler maybe too vigourously, because there were tiny bubbles of air in the finished sauce. It reached to correct consistency and otherwise was completely fine, but I would think vanilla sauce should have a relatively thick, rich consistency without any bubbles in it.

How can I do it better next time? Would heavy cream help? Should I not use a whisk and just stir with a spoon? How big of a risk is it that my sauce will curdle if I don't use a whisk?

Best Answer

You could fold with a heat-safe silicone spatula, that will let you reach the whole surface of the pan so you don't get scorching, without introducing so many bubbles.

Or if you happen to have a vacuum machine, put your sauce in a bag after you make it and vacuum out all of the air. Voila, bubbles gone.

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Can you heat vanilla paste?

4 Answers. Show activity on this post. Liquid vanilla extract has alcohol in it, so if you add this extract to hot cocoa, puddings, fudge, or anything you make with heat, the alcohol burns off and so does most of the flavor. If you wait for it to cool off the flavor stays strong.

How do you make vanilla cream from scratch?

Directions

Whisk yolks until smooth. Mix sugar, cornstarch, and salt in a medium saucepan over medium heat. ...

Pour 1/3 of milk mixture into yolks, whisking constantly. Return mixture to saucepan, and cook over medium heat, stirring often, until thick, 2 to 4 minutes. ...

Pass vanilla cream through a fine sieve into a bowl.

Can you heat vanilla beans?

The most efficient way to get the flavor from the vanilla is to add it to something warm, which helps to disperse the seeds and the oils. If you are using vanilla bean in a pound cake or other recipe that does not call for you to cook the bean in a hot liquid, then just scrape out and use the seeds.

How do you thicken creme anglaise?

How do you thicken cr\xe8me anglaise? Cr\xe8me anglaise, when hot, is quite thin and fluid. Typically, you don't use thickeners to make it thicker. Slow heating is what makes this pouring custard thicker, as does chilling, actually.

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