Alma Bax 
Vanilla is a very versatile flavor—it can be used in a variety of different recipes on the blog, from cakes to custards.
Vanilla is a fairly simple flavor to make at home, a little time, a little effort and a whole lot of pleasure. Making vanilla extract is fairly simple, albeit a little time consuming, but the results are worth it. And, you don’t need to be a pro in the kitchen to create a simple batch of vanilla extract.
I use this recipe to make homemade vanilla sauce. I normally make it in the summer when I have a lot of fresh vanilla pods in my garden. I’ve also made it when I was in Germany in the winter when the vanilla pods are not available. I always wondered why vanilla sauce is so expensive in the store when at home you can make something so much better for so much less.. Read more about vanilla sauce with milk and let us know what you think.
Here’s How To Make A Simple Vanilla Sauce That Goes With Anything!
You’ve come to the correct spot if you’re looking for an old-fashioned vanilla sauce to drizzle over a dessert.
This is a simple to follow recipe. The end product is a smooth, creamy sauce that goes well with whatever meal you’ve planned!
This homemade vanilla sauce goes well with Apfelstrudel and Dampfnudeln, German yeast dumplings.
Look at that delicious homemade sauce drizzling over the Dampfnudel!
If you’re familiar with sweet sauces, you’ll recognize that this simple vanilla sauce recipe is comparable to a vanilla custard sauce recipe.
This sauce, on the other hand, is a little thinner and runnier than a normal custard (which is usually more dense and velvety). It’s a recipe that’s comparable to how we make vanilla pudding at home.
Apple strudel, which is popular in the south of Germany and Austria, is often served with vanilla sauce.
It’s no wonder, therefore, that vanilla sauce is also popular in certain areas of Europe. This sweet sauce is, of course, produced and consumed in other areas of the continent (and the globe)!
Step-by-Step Instructions for Making Homemade Vanilla Sauce
This sauce has a strong vanilla fragrance, a pleasant sweet flavor, and a silky smooth finish. It’s also very simple to prepare at home!
For precise measurements, go to the recipe card at the bottom of this article. Continue scrolling down to view more process pictures of how we create this sauce.
In a saucepan, combine the milk, cream, and vanilla extract.
In a medium-sized saucepan, combine the milk, cream, and vanilla extract.
Stir everything together, but put it aside for now.
In a mixing dish, combine the egg yolks and icing sugar.
Separate the eggs into yolks and place them in a medium mixing dish. The egg whites may be saved and used in another recipe (e.g. coconut macaroons or cinnamon stars).
Now add the powdered sugar to the egg yolks and beat everything together with your electric mixer’s regular beaters.
Continue to mix until the color becomes somewhat less yellow and more white, and you get a creamy consistency.
Combine the cornstarch and milk in a mixing bowl.
Toss the cornstarch into the bowl with the same quantity of milk from the saucepan you put aside earlier. The milk is added to keep the mixture from becoming too sticky.
Continue to mix!
Using your electric mixer, blend everything one more until there are no cornstarch lumps and everything is thoroughly mixed.
Combine all of the ingredients!
Bring the milk, cream, and vanilla extract to a boil in a separate saucepan, whisking constantly.
Once it has reached a boil, remove it from the heat and slowly pour in the egg-sugar-cornstarch combination, stirring constantly.
Allow the mixture to thicken on the stove.
Return the saucepan to the high heat and continue to cook the sauce for another 1-2 minutes, or until it has thickened significantly.
Keep whisking continuously, and keep in mind that this is a sauce, not a pudding, so it won’t thicken too much.
Remove the sauce from the heat and cool it in a bowl, a serving boat, or immediately over your dessert if you like your vanilla sauce warm.
Cover the top of the heated sauce with cling wrap to allow it to cool and prevent the development of skin (it should touch the sauce directly, not just the bowl itself).
In a gravy boat, the vanilla sauce flows beautifully!
Storage Suggestions
The vanilla sauce should be served the same day it is prepared, when it has cooled somewhat.
If you have any sauce left over, keep it refrigerated in an airtight jar for up to two days.
You may also freeze the sauce and reheat it according to the directions in the FAQ.
FAQ
What is the definition of vanilla sauce?
Vanilla sauce is a smooth, creamy, and slightly thickened dessert sauce composed mostly of eggs, vanilla essence, and powdered sugar.
What’s the difference between vanilla sauce and custard?
In terms of flavor and preparation, they are quite similar. Vanilla sauce may be thought of as a thin, pourable subcategory of custard (as opposed to a thickened-style custard). The term “vanilla sauce” is common in German-speaking nations since this sauce flows (more like a sauce).
What is the best way to utilize vanilla sauce?
Many dessert dishes, such as Apple Strudel, Bread Pudding, and German Dampfnudeln, are served with vanilla-flavored sauce as a sweet accompaniment. It’s also good with cut-up fruit, such as strawberries.
Is it possible to freeze vanilla sauce?
Yes, as long as you keep it in a well sealed container. Allow it to defrost slightly before transferring it to a saucepan on the stove to reheat. Reheat the sauce slowly over low heat, whisking continuously to prevent it from burning. To re-achieve a smooth and fluid consistency, you may need to add a little water.
Recipes that are similar
Try these additional desserts (with or without vanilla sauce) for more sweet treats:
- Vanilla Pudding — A thicker version of this delicious sauce that is simple to prepare.
- Rote Grütze (red berry pudding) is a popular Danish and German dish.
- Mohnnudeln (sweet poppy seed noodles) are Austrian noodles covered in a sweet poppy seed mixture.
Ingredients
- 1 1/2 quarts of milk
- 1/2 cup heavy cream
- 1 teaspoon extract de vanille
- 3 eggs, medium size
- a third of a cup of powdered sugar
- cornstarch, 1 tablespoon
Instructions
- Fill a medium-sized saucepan halfway with milk and cream. Remove the vanilla essence from the mixture and put it aside for now.
- Remove the yolks from the eggs and place them in a medium mixing dish. The egg whites may be saved and used in another dish, such as coconut macaroons.
- Mix the powdered sugar into the egg yolks in the mixing dish using the regular hooks of your electric mixer. Continue to mix until the consistency is creamy and the color is more white than yellow.
- In a mixing dish, combine the cornstarch and the equal quantity of milk from the saucepan. Using the electric mixer, blend everything one more until everything is thoroughly mixed.
- Bring the milk and cream to a boil in the saucepan, stirring constantly. Remove the saucepan off the hot burner as soon as possible. While whisking continuously, pour the egg-sugar mixture from the bowl into the saucepan.
- Return the saucepan to the hot heat and continue to cook for 1-2 minutes, or until the liquid has thickened somewhat. To prevent lumps, keep whisking continuously.
- Pour or pour the vanilla sauce into a serving boat or directly over a dessert, such as German yeast dumplings, that is ready to serve.
Notes
- You may also use a vanilla bean instead of vanilla essence. The vanilla taste will be more strong as a result of this. To utilize a bean, clean the interior and add it to the milk while it warms up, along with the bean itself. When mixing the egg-sugar mixture into the heated milk, remember to remove the bean.
Information about nutrition:
Serving Size: 4 1 Serving Size: 1 Serving Size: 1 Serving Size: 1 Serving Size: 1 Serving Size: 1 Serving Size 278 calories 16g total fat 9g Saturated Fat 0g trans fat 6 g of unsaturated fat 164 milligrams of cholesterol 103 mg sodium 26 g carbohydrate 0g fiber 19 g sugar 8 g protein
An online nutrition calculator was used to determine this nutritional information. It should only be used as a guideline and not as a substitute for expert dietary guidance. Depending on the particular components used, the exact values may vary.
How did this recipe turn out for you?
You may save it to one of your Pinterest boards and come back to it at any time!
Picking up a bottle of vanilla sauce at the grocery store is easy, but what you do with it is where the fun begins. You can skip making this homemade version altogether, but make sure you’ve got plenty of vanilla bean pods for this recipe. It’s simple, but you’ll need to make sure you’ve got all the ingredients ready to make it before you can start cooking.. Read more about vanilla sauce recipe for bread pudding and let us know what you think.
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