Print Recipe

Best German Vanilla Sauce Recipe – Oma's Vanillesosse

My vanilla sauce recipe, Vanillesosse or Vanillesoße, is an easy one to make when you're needing that something special to go along with your dessert. This is very similar to Crème anglaise (English cream) and is a light pouring custard that fits perfectly with some freshly baked apple strudel or over some stewed fruit.

Servings:

Makes 4 servings

Ingredients:

• 4 egg yolks
• 2 teaspoon cornstarch
• 2 cup milk
• ¼ cup sugar
• 1 teaspoon vanilla extract

Instructions:

1. In a large bowl, whisk egg yolks with cornstarch. 
2. In top of double boiler, combine milk with sugar and bring to a simmer.  
3. In a thin stream, whisk hot milk into the egg yolks and return to double boiler. Cook until sauce is thick enough to coat a wooden spoon, about 3 minutes. DO NOT let the sauce boil or it can curdle. Stir in vanilla extract.
4. Serve hot or cover with plastic wrap right on top of the pudding so that no 'skin' forms and refrigerate.

Notes/Hints:

• Use 6 egg yolks instead of the 4 if you'd like a thicker sauce.
• If the sauce curdles, you can try putting it in a blender or you can put it into a cheesecloth-lined sieve. Both methods should give you a smooth sauce to use. 
• For a richer sauce, use cream instead of milk.

*  *  *  *  *

Unless otherwise noted recipe, images and content © Just like Oma | www.quick-german-recipes.com