A sweet, milky, coating dessert sauce made from sweetened condensed milk, loosened with whole milk and flavored with vanilla. Serve it warm or cold over rice pudding, poached fruit, French toast, or rice cake.
Ingredients
- 300 g canned sweetened condensed milk
- 60 ml fresh whole milk
- 1 tsp pure vanilla extract
- 15 g unsalted butter
- 1 pinch fine salt
Method
- Set out a small heavy-bottomed saucepan and a flexible spatula. Pour the sweetened condensed milk into the saucepan off the heat, then gradually add the whole milk, stirring until smooth, with no thick streaks on the bottom.
- Place the saucepan over low heat. Heat, stirring slowly and constantly, especially in the corners of the saucepan, until the sauce becomes fluid, homogeneous, and slightly glossy. It should steam gently but must not come to a full boil.
- Add the pure vanilla extract and fine salt. Continue stirring over low heat until the vanilla is evenly infused and the sauce coats the spatula in a supple layer.
- Remove the saucepan from the heat. Stir in the unsalted butter until completely melted and the surface turns satiny.
- Check the texture: the sauce should fall in a thick ribbon, then spread slowly. If it seems too dense, loosen it with a little hot whole milk; if it seems too thin, return it briefly to low heat, stirring, until it regains some body.
- Serve warm for a flowing topping, or cool to room temperature and refrigerate in a clean jar. The sauce thickens noticeably when cold; gently loosen it before serving if needed.
Nutrition
Per serving
- Energy
- 93.8 kcal
- Protein
- 2.1 g
- Carbohydrate
- 14.14 g
- Fat
- 3.14 g
- Fibre
- 0 g
- Calcium
- 78.07 mg
- Iron
- 0.06 mg
- Magnesium
- 6.97 mg
