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.

Gluten-Free Vanilla Sauce

Gluten-Free Vanilla Sauce is refined sugar-free and grain-free. A Swedish traditional sauce to top a variety of desserts or eat by itself. Good warm or cold

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Prep Time 5 mins

Cook Time 15 mins

Cooling Time 2 hrs

Total Time 2 hrs 20 mins

Course Dessert

Cuisine American, Swedish

Servings 16 sevings

Calories 16 kcal

Equipment

• Double Boiler

Ingredients

  

• 3/4 cup heavy cream
• 1/2 cup milk
• 1 bean of vanilla
• 1 tsp pure vanilla
• 2 tbsp maple sugar
• 2 egg yolks
• 5 tbsp tapioca flour
• 1 pinch of salt

Instructions

 

• Begin by stirring together milk and cream.
• Begin by stirring together milk and cream together.
• Secondly, whisk in the eggs.
• Remove 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.
• 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.

Recipe Notes:

• To summarize this is the European way of making the sauce. 
• Don't forget to have plastic wrap touching the vanilla 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.

Notes

Nutrition Facts
Servings 16.0
Amount Per Serving
Calories 60
% Daily Value *
Total Fat 5 g	7 %
Saturated Fat 2 g	12 %
Monounsaturated Fat 1 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 36 mg	12 %
Sodium 44 mg	2 %
Potassium 31 mg	1 %
Total Carbohydrate 4 g	1 %
Dietary Fiber 0 g	0 %
Sugars 2 g
Protein 1 g	2 %
Vitamin A	4 %
Vitamin C	0 %
Calcium	2 %
Iron	1 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

 

Keyword Cake Filling, Crepe Filling, Dessert Sauce, French Toast Syrup, Pancake Sauce, Pudding, Vanillla Sauce, Waffle Syrup