¶ Vanillesauce
Sunday, August 25, 2019
1:09 AM
¶ Description
Vanillesauce is a creamy, aromatic vanilla sauce often served with desserts like Dampfnudeln, cakes, or tarts. This German recipe takes you through each step to achieve the perfect consistency and flavor. From scraping real vanilla pods to achieving the ideal thickness, this guide ensures a restaurant-quality outcome.
¶ Ingredients
- 750 ml Milk
- 1-2 Vanilla pods
- 1 Egg + 2 Egg yolks
- 60 g Sugar
- 1 tbsp Cornstarch
¶ Preparation
- Scrape the vanilla pod and add it to the milk (along with the pod itself).
- Bring milk to a boil and let the vanilla infuse.
If using vanillin, add it only after the milk has boiled.
- Strain the milk through a sieve to remove lumps and pods.
- Whip sugar and eggs until fluffy, then add cornstarch.
First separate the yolks, as some eggs don't separate well. This way, an inseparable egg can still be used.
- Let the milk cool down. Then add the whipped egg mixture.
- Keep stirring the mixture over heat until it comes to a boil.