Creamy German Vanilla Sauce: Pure Comfort!
Vanilla sauce: make this classic German Vanillesoße, a smooth and creamy dessert topping. Perfect for cakes, puddings, or fruit.
Ingredients
- 1 3/4 cup whole milk
- 1/2 cup heavy cream
- 1 vanilla bean, scraped OR 1 tablespoon quality pure vanilla extract
- 1/4 cup granulated sugar
- 2 large egg yolks
- 3 teaspoons cornstarch
- 1/8 teaspoon salt
Instructions
- In a bowl, whisk together the egg yolks, sugar, cornstarch, and salt.
- In a medium saucepan, bring the milk, heavy cream, and vanilla to a boil, stirring constantly.
- Whisk 1/2 cup of the hot milk mixture into the egg mixture.
- Pour this egg mixture into the saucepan, constantly whisking it into the hot milk over medium heat until the mixture has thickened.
- Strain the vanilla sauce through a fine mesh sieve to ensure a perfectly smooth consistency.
- Serve immediately, or let it cool and store covered in the fridge for up to 3 days.
Notes
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.