Best Vanilla Sauce Recipe

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Nothing beats homemade vanilla sauce! This vanilla sauce is in my opinion the best! It’s creamy,, tastes amazing (way better than store bought ) and so simple to make.

I’ve learned how to make this vanilla sauce from a cooking show here in Germany about 2 years ago. Unfortunately I cannot remember the name of the show anymore, but I’m so glad that I’ve noted down the recipe. I’ve been making it ever since and slightly change the recipe with time.

This vanilla sauce will take your dessert to the next level and leave your guests begging for more. I enjoy it over chocolate tart, battered apple rings, apple tart, malva pudding (recipe coming soon) and many more desserts. It also makes a perfect homemade gift.
I always let my vanilla sauce infuse for at least 4 hours with vanilla bean in the sauce before thickening it with egg yolks and cornstarch. You can make it 1 to 2 days in advance and refrigerate in an airtight container up to 4 days.

2 important tips for making no fail sauce:

  1. You must beat the egg yolks first before adding cornstarch, otherwise you will get small lumps in your vanilla sauce, that will affect the creamy and smooth texture of the sauce.
  2. Once you have added egg yolk – cornflour mixture to the pot keep stirring constantly , otherwise the sauce will get lumps.

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Ingredients for vanilla sauce

400 ml (13.5 fl.oz/ 1 2/3 cups) whole milk
250 ml (8.5 fl.oz/ 1 cup) heavy cream
2 egg yolks
3 tablespoons sugar
1 tablespoon cornflour (cornstarch)
1 vanilla bean

Hint: If you don’t have access to vanilla bean, try to use 2- 3 teaspoons vanilla essence. This will not taste the same as when you’re using vanilla bean, but it’s a great alternative.

How to make the best vanilla sauce?

Using the tip of the knife split the vanilla bean lengthwise.

Scrape out the vanilla seeds.

Mix the scraped out seeds with sugar very well.

In a pot combine milk, heavy cream, vanilla sugar that you just made and empty vanilla bean pod and bring to a boil (at a low heat).

Remove from the heat, cover and let infuse for at least 4 hours. In this way the vanilla taste in your sauce will be intensified.

Separate the eggs and keep egg yolks.

Beat egg yolks until creamy.

Add cornflour and beat for another minute.

After 4 hours remove vanilla bean from the pot and heat at medium low heat.

Pour a small amount of cream – milk vanilla sugar mixture (lukewarm) over the egg yolk – corn flour mixture and stir well.

Add egg mixture to the pot. Keep stirring constantly until the sauce starts to bubble and has thickened.

Serve cold or warm.

Did you make this recipe? I’d love to see! Snap a pic and share it on Ester kocht Facebook Page or tag @ester.kocht on Instagram. Or simply write a comment.

Best Vanilla Sauce Recipe

This vanilla sauce made with vanilla bean and infused for at least 4 hours will take your dessert to the next level and leave your guests begging for more. It's creamy, tastes amazing (way better than store bought ) and so simple to make.
Prep Time10 mins
Cook Time5 mins
Infuse Time4 hrs
Total Time4 hrs 15 mins
Course: condiment, Custard, Dessert, Pudding, Sauce
Cuisine: German
Keyword: easy recipes, gluten free, how to, pastry cream, vanilla custard
Servings: 6 Servings
Author: Ester from esterkocht.com

Equipment

  • Saucepan or pot
  • Knife
  • spoon
  • Whisk

Ingredients

  • 400 ml (13.5 fl.oz/ 1 2/3 cups) whole milk
  • 250 ml (8.5 fl.oz/ 1 cup) heavy cream
  • 2 egg yolks
  • 3 tablespoons sugar
  • 1 tablespoon cornflour (=corn starch)
  • 1 vanilla bean

Instructions

  • Using the tip of the knife split the vanilla bean lengthwise and scrape out the vanilla seeds. Mix the scraped out seeds with sugar very well. In a pot combine milk, heavy cream, vanilla sugar that you just made and empty vanilla bean pod and bring to a boil (at a low heat). Remove from the heat and let infuse for at least 4 hours. In this way the vanilla taste in your sauce will be intensified
  • Separate the eggs and keep egg yolks. Beat egg yolks until creamy, then add cornflour and beat for another minute.
    Remove vanilla bean from the pot and heat the pot at medium-low heat. Pour a small amount of lukewarm milk mixture over the egg yolk - cornflour mixture and stir well. Add the egg mixtures to the pot. Keep stirring constantly until the sauce starts to bubble and has thickened. Serve cold or warm.

Notes

  1. If you don't have access to vanilla bean, try to use 2 - 3 teaspoons vanilla essence. This will not taste the same as when you're using vanilla bean, but it's a great alternative. 

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