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5 from 2 votes

Best German Vanilla Sauce Recipe

This German vanilla sauce also known as Vanilesoße with an intense vanilla flavor is in my opinion the best! It's creamy, tastes amazing (way better than store bought ) and so simple to make. Perfect for serving with desserts!
Prep Time10 minutes
Cook Time5 minutes
Infuse Time4 hours
Total Time4 hours 15 minutes
Course: condiment, Custard, Dessert, Pudding, Sauce
Cuisine: European, German
Keyword: Christmas dinner, dinner recipes, German vanilla sauce recipe, how to make vanilla custard, pastry cream, special occasion desserts, Thanksgiving, vanilla custard
Servings: 6 Servings
Author: Ester | 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 cornstarch (corn flour)
  • 1 vanilla bean SEE NOTES

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

  • If you don't have access to vanilla bean, try to use 2- 3 teaspoons vanilla extract or about 2 tablespoon vanilla sugar. Just reduce the amount of sugar if you’re using vanilla sugar.