Oma's Vanilla Sauce Recipe

➤ by Gerhild Fulson

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.

Scroll instead to find lots of important & interesting info about this recipe.

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. 

Try this variation ...

Whip 2 to 4 egg whites until stiff peaks form. Fold the egg whites into the cold sauce and serve.

Super Rich Vanilla Sauce ...

After the vanilla sauce has cooled, whip 1 cup of heavy (whipping) cream until soft peaks form. Fold this into the vanilla sauce. YUMMY!

A simpler, less rich vanilla sauce ...

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. 

Serve this Vanilla Sauce with ...

Desserts like Dampfnudeln, Götterspeise, Rote Grütze, Apfelstrudel, bread pudding, rice pudding, chocolate pudding, steamed fruit, Kaiserschmarrn, Hefeklösse, etc.

Need that “all’s good with the world” feeling? Comfort food will do that. Get your copy of Oma's German favorites in her Comfort Foods e-Cookbook.

Take a peek at all Oma's eCookbooks. They make sharing your German heritage a delicious adventure!

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Oma's Vanilla Sauce Recipe

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.

Prep Time 15 minutes

Cook Time 5 minutes

Total Time 20 minutes

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.

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German Vanilla Sauce Recipe (Vanillesosse) made Just like Oma



By Oma Gerhild Fulson





Oma's vanilla sauce recipe is an easy one to make when you're needing that something special to go along with your dessert. Classic!


Ingredients: egg yolks, milk, vanilla, sugar, cornstarch,

For the full recipe, scroll up ...