Vanilla Cream Sauce
Form the prepared kudzu starch into a warm sauce, adjusting to a soft consistency.
Ingredients
milk
400 ml
fresh cream
100 ml
kudzu starch (originally mislabeled as flour; should be kudzu starch)
50 g
granulated sugar
50 g
vanilla bean (split and scraped)
1
Instructions
1
Step 1
Combine the milk, fresh cream, kudzu starch, and granulated sugar in a container. Split the vanilla bean and scrape out the seeds.
2
Step 2
Place the vanilla seeds and the bean pod into the pot. Mix the ingredients in the container, then strain into the pot and cook over low heat. While straining, keep the kudzu starch residue and rub it through with a rubber spatula.
3
Step 3
Continue mixing over low heat so the ingredients fully combine. Once the mixture gradually thickens, occasionally remove it from the heat while observing and stirring. If you keep stirring continuously over the heat, the thickness will become uneven.
4
Step 4
Once it reaches the thickness shown in the photo, it can be used as a warm sauce drizzled over desserts.
