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!
Keyword: Christmas dinner, dinner recipes, German vanilla sauce recipe, how to make vanilla custard, pastry cream, special occasion desserts, Thanksgiving, vanilla custard
Servings: 6Servings
Author: Ester | esterkocht.com
Equipment
Saucepan or pot
Knife
spoon
Whisk
Ingredients
400ml (13.5 fl.oz/ 1 2/3 cups)whole milk
250ml (8.5 fl.oz/ 1 cup)heavy cream
2egg yolks
3tablespoonssugar
1tablespooncornstarch (corn flour)
1vanilla beanSEE 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.