This silky pour-over sauce gets its signature flavor from real vanilla bean, its seeds scraped and steeped right into the base until every spoonful is fragrant and floral. Egg yolks and a touch of sugar are whisked and gently cooked into a custard that's coaxed low and slow into velvety, spoon-coating perfection — patience here is what turns simple ingredients into something silky and rich. A fine strain and a thorough chill give it that glassy, pourable finish that's ready to drape over cake, fruit, or a warm crumble. It's a classic French technique made approachable, and a genuinely solid pick to keep in your dairy free dessert rotation.
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Silk Original Soymilk, Gluten Free
Silk Organic Unsweet Soy Milk - 64 fl oz
Westsoy Soymilk Unsweetened Original - 64 Fl. Oz.
West Life Organic Unsweetened Plain Soymilk, 32 fl oz
West Life Organic Soymilk Plain
Combine the milk, heavy cream, vanilla bean seeds, and the scraped pod in a medium saucepan over medium heat until the mixture just begins to steam and small bubbles form around the edges, about 4–5 minutes. Remove from the heat and let steep for 5 minutes, then discard the pod.
Whisk the pasteurized egg yolks, sugar, and salt together in a medium heatproof bowl until the mixture is pale and slightly thickened, about 1 minute.
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