Sauce à la vanille

Ingrédients

• 2 cups (480 ml) heavy cream
• 1/3 cup (65 g /2.3 oz) granulated sugar
• 1-2 teaspoons pure vanilla extract ((or 1 vanilla bean - read above post))
• Optional: up to 1/2 cup ((1 stick/113 g) butter for more flavor and a thicker, creamier consistency)

Préparation

1. 1

   Place all ingredients in a saucepan and bring to a boil over medium heat, stirring constantly. Reduce heat to medium-low and continue to cook, stirring occasionally, until the mixture thickens, 10-15 minutes (or keep cooking until desired consistency).

2. 2

   Drizzle sauce over cakes, pancakes, waffles, bread puddings, and more. Serve warm or slightly cool (the sauce will thicken as it cools).

3. 3

   Sauce will keep in the fridge, in an airtight container, for up to a week.