My vanilla sauce recipe 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.
There are many variations of the sauce, from using vanilla pods (which, unfortunately, are not readily available everywhere), to using yellow food coloring to replace the yellow from the egg yolks!
There are three basic ways to make the German Vanillesosse, one uses egg yolks to thicken the sauce, another uses corn starch, and the third uses both. Below, my recipe uses both.
Whip 2 to 4 egg whites until stiff peaks form. Fold the egg whites into the cold sauce and serve.
After the vanilla sauce has cooled, whip 1 cup of whipping cream until soft peaks form. Fold this into the vanilla sauce. YUMMY!
Mix together 1 tablespoon flour and 1 egg yolk and gradually stir in 2 cups 2% milk. Add 1 tablespoon vanilla sugar. Bring to a slow simmer, stirring constantly, until thickened to a sauce. Add sugar to taste.
* * * * *
Want nutritional information for a recipe? Copy and paste the ingredient list and the number of servings into Calorie Count. It will give you an approximate calculation.