Vanilla Sauce

Delicate sauces need delicate handling, and Genier delivers. Eggs and milk thicken gently under perfect temperature control. With or without real vanilla pods, the result is smooth, aromatic, and ready to pour. Ideal with desserts or as a base for flavor variations.

Process Time: 20 min

Delicate sauces need delicate handling, and Genier delivers. Eggs and milk thicken gently under perfect temperature control. With or without real vanilla pods, the result is smooth, aromatic, and ready to pour. Ideal with desserts or as a base for flavor variations.

Process Time: 20 min

Cooking program

Mix all ingredients except vanilla sugar

-

00:03

-

100-120

Heat and cook until thickened

92°C

00:15

-

60

Add vanilla sugar

Ingredients for 100 kg

Eggs9,4 kg
Milk70 l
cream15 l
Sugar3,54 kg
Vanilla sugar1,9 kg

Instructions

Add all ingredients except vanilla sugar into a cold kettle
Start mixing with Auto-Reverse, speed 100-140
After a few minutes of mixing, set heat to 92°C
Cook for 10-15 minutes or until thickened (food temperature measurement cook until 80°C)
Add vanilla sugar at the end without further heating

Chef's note: For best flavor, do not heat the sauce after adding vanilla sugar. Using vanilla pods gives a more natural aroma, but may leave visible vanilla specks in the sauce.

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