Vanilla Nutmeg Sauce

(from Ryan77’s recipe box)

Source: Joanne Fluke

Categories: Topping


  • 1/2 teaspoon white (granulated) sugar
  • 1/8 teaspoon salt
  • 1/4 teaspoon freshly ground nutmeg
  • 1/3 cup flour (not sifted)
  • 1 cup whole milk
  • 1 cup heavy cream
  • 1/3 additional cup of heavy cream
  • 2 beaten eggs
  • 2 teaspoons vanilla extract
  • 1 ounce (1/8 stick) salted butter


  1. Combine the sugar, salt, nutmeg, and flour in a saucepan off the heat. Stir well.

  2. Gradually stir in the ilk and ONE CUP ONLY of the heavy cream. Leave the remainder of the heavy cream (1/3 cup) on the counter to warm to room temperature. You will add that later, after your sauce has been cooked.

  3. Blend the ingredients in the saucepan together off the heat.

  4. Turn the burner on MEDIUM HIGH heat and cook the contents of the saucepan, stirring constantly until thickened. (This takes about 10 minutes on my stovetop.)

  5. Remove the saucepan from the heat, but LEAVE THE BURNER ON.

  6. Break the eggs into a small bowl and quickly beat them with a whisk until they’re well mixed.

  7. Stir several Tablespoons of the hot mixture into the bowl with the eggs. Whisk until it’s incorporated.

  8. SLOWLY pour the eggs into the saucepan with the hot mixture, whisking it all the while.

  9. Return the saucepan to the heat and stir for 2 to 3 minutes until the mixture is very thick.

  10. Remove the saucepan from the heat (you can turn off the burner this time). Add the vanilla, stirring it in quickly.

  11. Add the ounce of butter and stir it in until it’s melted.

  12. Let the mixture cool until it is slightly warmer than lukewarm. Then stir in the third cup of heavy cream. Pour the sauce into a pitcher so that you can serve it with your soufflé.

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