Vanilla sauce –Are you ready to indulge in a rich, creamy delight? This Easy German Vanilla Sauce, or Vanillesoße, is the perfect addition to an array of desserts—from ice cream to puddings—and it’s incredibly simple to make! Let’s dive into the world of flavors with this delightful recipe.
Delicious Vanilla Sauce
This silky smooth vanilla sauce can elevate your desserts by bringing a luscious sweetness and a beautiful finish. Whether you’re drizzling it over sponge cake or serving it alongside fresh fruit, this sauce is sure to please.
Ingredients:
- 1 cup of whole milk
- 1 cup of heavy cream
- 3/4 cup of granulated sugar
- 1/4 cup of cornstarch
- 2 large egg yolks
- 1 vanilla bean (or 1 tablespoon of pure vanilla extract)
- A pinch of salt
Instructions:
- In a saucepan, combine the whole milk, heavy cream, and half of the sugar. Heat the mixture over medium heat, stirring occasionally, until it’s hot but not boiling.
- In a separate bowl, whisk together the egg yolks, cornstarch, the remaining sugar, and a pinch of salt until smooth.
- Once the milk mixture is hot, slowly pour a small amount into the egg yolk mixture while whisking continuously. This process is called tempering and helps prevent the eggs from curdling.
- After adding some of the hot mixture to the egg yolks, pour the egg yolk mixture back into the saucepan with the remaining milk mixture, and add the vanilla bean (split and scraped) or vanilla extract.
- Continue to cook over medium heat, stirring constantly until the sauce thickens. This should take about 5-7 minutes.
- Once thickened, remove from heat and let it cool slightly. Strain through a fine mesh sieve if you wish to remove any lumps or bits of the vanilla bean.
- Allow the sauce to cool completely before serving. It can be kept in the refrigerator for up to five days!
Now you have a wonderful vanilla sauce to complement any dessert. Its creamy texture and delicious flavor make it a must-try. So, grab your ingredients, whip up this sauce, and get ready to impress your family and friends!