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Oma's German Vanilla Sauce Recipe – Vanillesosse Rezept

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.

Ingredients:

• 4 egg yolks
• 2 teaspoon (5 grams) cornstarch
• 2 cup (480 milliliters) milk
• ¼ cup (50 grams) sugar
• 1 teaspoon (5 milliliters) vanilla extract

Instructions:

1. In a large bowl, whisk egg yolks with cornstarch. 
2. In the top of a double boiler, combine the milk with the sugar and bring to a simmer.
3. In a thin stream, whisk the hot milk into the egg yolks. Return the mixture to the double boiler. Gently simmer until the sauce is thick enough to coat a wooden spoon, about 3 minutes. DO NOT let the sauce boil or it can curdle.
4. Stir in the vanilla extract.
5. Serve hot, or place a sheet of plastic wrap right on top of the sauce, so that it doesn’t form a skin, 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.

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Updated on January 24, 2026