Vanilla sauce is a wonderful addition, e.g. vegan crispy paper pie as a friend. Vanilla sauce is so easy to make yourself that after testing this recipe, you are guaranteed to leave the finished sauces on the store shelf.
Finding the right composition
With this recipe, you can make either thicker or thinner custard, depending on what the purpose of the sauce is. A thick, really thick custard is perfect, for example, between a filling cake.
This recipe makes a fairly thin, easy-to-pour sauce over the pie. If you want to make a thicker custard, use more cornstarch.
Note, however, that the sauce solidifies when it cools, so you should not exaggerate the amount of cornstarch. Cornstarch can also be added while the sauce is cooking, if you feel that the sauce is not thickening at all.
Also note that the longer you cook the sauce, the thicker it will be. This can be a good thing if the sauce threatens to be too runny.
Can I use any other vegetable milk or cream?
You can, many plant-based milks and creams are suitable for this. Of course, the taste may change a little, but these are matters of taste.
You can also use, for example, only oat whisk - it will also be very good, but of course more caloric. The composition is also thicker then, so reduce the amount of cornstarch in that case.
What is turmeric needed for?
You should add a little pinch of turmeric to the custard. Turmeric can be left out, but it gives the sauce the characteristic yellowish color of custard. Turmeric is sprinkled in so little that it does not affect the taste of the sauce in any way.
What to do if there are lumps in the sauce?
If lumps remain in the sauce, you can correct the situation by pureeing the sauce with a stick blender. Alternatively, you can drain the sauce through a strainer.Tulosta
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