Vanilla Sauce Recipe - Vanillesoße - the Perfect Dessert Topping!
My Oma served Vanillesoße or Vanilla Sauce alongside so many desserts. The smooth sweetness makes every Nachtisch seem much more "fancy". It's a sweet balance to tart Rote Grütze, and it adds a creamy flavor to Bratäpfel. And it's fabulous on Schokoladenpudding (Chocolate Pudding)Best of all, it's fairly easy to make, so you don't have to reach for the packaged mix.
Ingredients
- 2 1/4 cups Milk
- 2 Tablespoons Cornstarch
- 4 teaspoons Vanilla Extract
- 1/3 cup PLUS 2 tablespoons Sugar
- 1/4 teaspoon Salt
- 2 Egg YOLKS
Instructions
- In a small bowl, combine 1/4 cup of the Milk with the cornstarch. Whisk until smooth, set aside.
- Separate the eggs, put the yolks in a bowl. Set aside.
- In a medium saucepan, combine the rest of the milk, the sugar, vanilla extract, and salt. Heat over medium low heat, stirring occasionally, until it begins to boil.
- Whisk in the cornstarch/milk mixture. While continuing to whisk, let it all return to a boil. Let it boil for 30 more seconds, then remove the saucepan from the heat.
- Use a ladle to scoop approximately 1/3 cup of the hot milk over the egg yolk. Quickly whisk the eggs and milk together.... then pour the egg mixture into the milk still in the saucepan. Keep whisking for another minute so that it gets combined completely.
- Set aside and let cool.
- (It may form a skin... just pull that off. And if you want to insure that the sauce is extra smooth, pour it through a sieve)
- If you want it extra smooth, pour the sauce through a sieve to catch any "scrambled eggs" that might have happened.
- Can be served warm or cold.
Notes
Make sure you have all of your ingredients measured out and near the stove. Once things start to happen, you won't have time to crack eggs or measure cornstarch.