Vanilla Sauce Recipe – Vanillesoße – the Perfect Dessert Topping!
Vanillesoße is the little black dress of sauces. Honestly, it just goes with every dessert or Nachtisch… it softens the tartness of Rote Gruetze, gives an added dimension to Apfelstrudel, and it magically transforms boring chocolate pudding to a fancy dessert. My Oma always kept packets of instant Vanillesoße in her “packet drawer” (you know the one… it had packets of instant pudding and Knorr Soup Mixes). But those packets get sort of expensive when you are paying to have them imported. Fortunately, making Vanilla Sauce from scratch is almost as easy as opening a packet. Follow my simple Vanilla Sauce recipe… and you won’t have to stuff your luggage full of little packets again!
Serve with Rote Grütze
Vanilla Sauce Recipe
The recipe takes only around 5 to 10 minutes, and once the mixture starts to boil, you don’t have time to fool around. Have your egg yolks ready in one bowl, and your cornstarch milk mixture ready in another bowl…both near the stove.
And don’t think you can skip the step where you warm the egg yolks with some of the hot milk. You will end up with scrambled eggs. And while, yes, scrambled eggs can be delicious, in Vanillasoße, it’s a little off putting.
You can find the recipe for Rote Grütze in my Easy German Cookbook.
Step by Step Vanilla Sauce Recipe
Separate the eggs, and place the yolks in a bowl. You won’t need the whites… save them for something else.
Measure out the cornstarch, add 1/4 cut of the milk. Mix completely. Set near the stove
Bring the milk, sugar, vanilla extract and salt to a boil in a small saucepan
Once it comes to a boil, whisk in the cornstarch mixture, bring back to a boil, and let thicken.
When the milk feels thicker, scoop out some with a ladle, and add to the egg yolks. QUICKLY whisk the yolks and the milk together.
Then pour it back into the pot. Continue to cook for a bit, then remove from the stove to cool.