Vanilla Milk Sauce
1.
First, boil the jam bottle in boiling water for ten seconds to facilitate the sterilization. Put the cooked jam bottle upside down on the grill and let it dry. Wipe the inside and outside of the bottle with an alcohol wipe, and then wipe the jam bottle with a paper towel. spare
2.
Pour the milk and whipped cream into a saucepan, split the vanilla pods and scrape out the vanilla seeds, add the vanilla seeds and the vanilla pods to the saucepan. Pour in granulated sugar and salt (the finished product is slightly sweeter, if you have a light mouth, you can reduce the amount of granulated sugar), and mix all the ingredients evenly
3.
Bring to a boil over high heat and stir constantly with a wooden spoon. When the mixture is boiled, turn to low heat (about 120 degrees), and simmer until the mixture turns yellow and the texture becomes thicker (about 120 degrees). 90 minutes), stirring occasionally during
4.
When the mixture becomes thicker, lower the temperature to about 100 degrees, remove the vanilla pods, and stir the mixture more frequently. When the mixture becomes thick like a sauce, keep stirring the mixture to avoid crusting on the surface
5.
When the mixture has a sauce-like state and a golden caramel color, the vanilla milk sauce is complete, immediately pour it into the jam jar and let it sit for 2-3 days before eating
6.
The prepared milk sauce can be used to spread bread, or it can be used with desserts such as smoothies.
Tips:
1. If you think this formula is too sweet, you can reduce the amount of sugar as appropriate.
2. In the later stage of making the sauce, it must be stirred continuously, or it should be crusted.
3. According to different tastes, you can choose the thickness of the boiled sauce yourself, but it should not be too thin or too thick. The water will evaporate too much and it will not come out.
