The BEST Vanilla Sauce Recipe
This vanilla sauce recipe uses the best, simplest ingredients (like real vanilla bean!) and no packaged mixes for maximum flavor. Plus it comes together in just 10 minutes and can be served either warm or cold!You can buy vanilla beans in bulk because I know how pricy they can be! Just store them airtight (like in an old spice jar or a canning jar) and away from sunlight).It's super easy to make and is the perfect pairing for anything from authentic Vienna-style apple strudel to ice cream (serve cold - see notes) or my popular German red berry sauce (Rote Grütze), but you also must try it poured over French toast! So good!
Servings: 6 servings
Calories: 36kcal
Equipment
- 1 Mini Whisk for whisking together your cornstarch and cold milk
- 1 Whisk for whisking your vanilla sauce
Ingredients
- 450 milliliters milk can substitute plant milk
- 25 grams granulated sugar
- ½ vanilla bean Scraped out. Use seeds/paste and pod for this recipe. Alternatively use 1 teaspoon of vanilla bean paste or 1 teaspoon of vanilla extract. Buy them in bulk to save money, then make my Vanillekipferl (vanilla bean cookies) next!
- 15 grams cornstarch
- 50 milliliters milk cold, to whisk together with the cornstarch
- 1 egg yolk size US large
Instructions
- Bring the milk, sugar and vanilla pod to a simmer (reserve seeds/paste for later).450 milliliters milk, ½ vanilla bean, 25 grams granulated sugar
- In a small bowl (using your small whisk) whisk together the cornstarch and cold milk. Add the cornstarch mixture to the hot vanilla milk mixture, whisk (using your large whisk) to combine and bring to a boil again, while constantly whisking. Allow to boil for 1 minute.15 grams cornstarch
- Turn off the heat, whisk in the yolk and vanilla seeds/paste and pour over Rote Grütze, Dampfnudeln (steamed dumplings), apple strudel and more when ready to serve.See notes below to serve vanilla sauce cold.1 egg yolk
Notes
Leftovers:
Store leftovers covered in the fridge for up to 5 days. To reheat, return to a saucepan and return to a gentle boil. Optionally, add some milk (it may have set up more as it cooled) to achieve the desired consistency.Serve it cold:
Especially with Rote Grütze or poured over ice cream, vanilla sauce is better served cold. If you're planning to use it cold, add about 100 milliliters (3 ounces) more milk, as the mixture will set up a bit more when cooled. Whisk before serving and add more milk as needed.Vanilla Sauce Pairings:
Try serving your warm vanilla sauce over some of my favorite delicious German dessert recipes:Nutrition
Calories: 36kcal | Carbohydrates: 7g | Protein: 0.5g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.4g | Cholesterol: 32mg | Sodium: 2mg | Potassium: 3mg | Fiber: 0.02g | Sugar: 4g | Vitamin A: 43IU | Calcium: 4mg | Iron: 0.1mg