Posted by CookinMom April 27, 2001

Use this sauce instead of ice cream to enhance everyday desserts.

1/4 cup (50mL) sugar
2 teaspoons (10 mL) cornstarch
1 1/2 cups (375 mL) milk
2 eggs
1/2 teaspoon (2 mL) vanilla extract

Combine sugar and cornstarch in a medium saucepan. Gradually stir in milk. Cook and stir over medium heat until mixture boils and thickens slightly.

Stir about one-third of the hot mixture into eggs; return egg mixture to sauce pan. Cook and stir over low heat about 1 minute or until mixture just thickens.

Remove from heat; stir in vanilla extract. Cover surface completely with plastic wrap. Cool to room temperature. Chill.

Makes 6 servings (1 3/4 cups or 425 mL each).

SERVING SUGGESTIONS WITH VANILLA SAUCE:

Fruit Cups with Vanilla Sauce
Divide 3 cups (750 mL) fruit and berries evenly among 6 cookie cups (sponge cake shells, tart shells or meringue shells may be substituted). Spread a small amount of Vanilla Sauce on each dessert plate. Place a filled cookie cup in center of each plate. Spoon remaining sauce over each serving.

Crepes with Fruit and Vanilla Sauce
Fill crepes with seasonal fruits or berries; roll, top with Vanilla Sauce.

Raspberry Coulis with Vanilla Sauce
These two sauces can be used in compliment, side by side, to accompany cakes and desserts.

2 cups (500 mL) unsweetened fresh or frozen raspberries
2 tablespoons (30 mL) sugar
2 teaspoons (10 mL) cornstarch
2 tablespoons (30 mL) raspberry liqueur or juice

In small saucepan cook raspberries over medium heat until soft. Combine sugar and cornstarch; stir into raspberries, mixing well. Cook over medium heat about 5 minutes or until thickened and bubbly, stirring constantly. Strain sauce through sieve; stir in raspberry liqueur.

Makes 3/4 cup (175 mL) sauce.