Gluten-Free Vanilla Sauce

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Gluten-Free Vanilla Sauce is a custard-like luscious vanilla flavored sauce that will elevate any dessert. Thus it is a decadent addition to any dessert that can be served warm or cold.

In fact, I’m not sure where it originated but I have had it many times in Sweden. Needless to say, I have always had Swedish food as my mother is from Sweden and I was an exchange student to Sweden in the 1980s. Thus, I want my kids to have as many fond memories as I do about Swedish culture and food. As a consequence, my kids have eaten a lot of different Scandinavian foods. Consequently, I make Scandinavian foods at home and we used to attend several Scandinavian clubs. Incidentally, my kids took part in Sankta Lucia (Santa Lucia) in the Vasa Lodge and later at a Danish Lodge.  At any rate, they are very familiar with all kinds of Scandinavian holidays as well as other holidays around the world.

If you are of Swedish descent then you probably already have a Vanilla Sauce recipe in your repertoire if not then please try mine Vanilla Sauce is a delicious almost custard-like topping. Notably,  it can be eaten with Apple Pie Filling with Pie Crust Grain-Free and lots of other tasty treats like Vanilla Soft Serve ice cream. In short, this is my version of a Swedish Vanilla Sauce. This sauce just has a light vanilla flavor and is creamy.

For more information on Cassava Flour Information, or Monk Fruit Sweetener Information read these articles on my blog.

Use with Swedish American Princess Cake, American Swedish Vanilla Cake, Gluten-Free Pepperkaka Crepes.

Gluten-Free Vanilla Sauce

Ingredients:

• 3/4 cup cream
• 1/2 cup milk
• 1 vanilla bean
• 1 teaspoon vanilla
• 2 tablespoons maple sugar
• 2 egg yolk
• 5 tablespoons tapioca flour
• pinch of salt
• Directions:

Begin by stirring together milk and cream then whisk in the eggs.

Add the caviar from the vanilla bean (this is the seeds inside the bean- carefully cut a slit down the center and scrape out the seeds or what some call the caviar.

Next, add caviar, sugar, tapioca, and a pinch of salt to the milk mixture.

Recipe Notes:

To summarize this is the European way of making the sauce.  Use a double boiler to heat the mixture or use a makeshift double boiler by placing a glass dish that fits inside a pot and voila a homemade double boiler.

Next, heat on medium for 10- 15 minutes whisking the whole time. Whisk until it is thick pudding-like consistency.

Lastly, remember it will thicken a little more after it has cooled. If you want it to be thicker cook a little longer and then eat like a custard.

Once it comes to the consistency you are looking for remove from heat. Allow to cool slightly. Place in a bowl and place a piece of plastic wrap down on and touching the sauce. You don’t want it to develop an unsightly skin. All to cool enough to place in the fridge. You can make a day or two in advance. If thickened it is also a yummy vanilla pudding you could serve small bowls of this yummy sauce with a small dollop of whipped cream or whipped coconut milk.