Vanille Soße is the perfect sauce for so many German desserts and with only 4 ingredients it’s quick to make!
Vanilla Custard sauce with only four ingredients, is perfect for many German treats
Vanille Soße Aka Vanilla sauce is creamy and flavorful without being heavy. It tastes a little like high quality melted vanilla ice cream. It goes so well with many desserts, two of my favorites being the Chocolate Buchteln and the Mohnstrudel.
Tips for making Vanille Soße
- This recipe moves pretty quickly, so I recommend having everything set up in advance – all ingredients prepped and bowl with sieve ready for when the custard sauce is finished.
- When the recipe tells you to keep stirring, it is important to keep stirring – this will prevent the milk from burning and the custard from splitting.
- The moment the custard is ready, remove it from the heat and pour through a sieve to prevent it from cooking further.
Ingredients for Vanille Soße
- Milk: Milk is the base of this custard; however, I have made it with almond milk and coconut milk and they have both worked.
- Egg Yolks: Egg Yolks add richness to the vanilla sauce but are also an important ingredient in causing the sauce to thicken.
- Granulate Sugar: Sugar is needed to sweeten and thicken the sauce!
- Vanilla Bean: This recipe calls for the contents of one vanilla bean; however, if you don’t have one feel free to substitute with 2 teaspoons of vanilla extract.
How to make Vanilla Sauce?
- Split the vanilla bean lengthwise down the middle and scrape out the insides with the back of a knife.
- Combine the vanilla bean insides, milk, and sugar in a small sauce pot.
- Heat the milk until it is steaming and about to boil. Stir frequently as it heats.
- While the milk is heating up, whisk the egg yolks until light and frothy.
- When the milk is ready, while whisking the egg yolks continuously, slowly pour a 1/2 cup of the hot milk into the egg yolks. This is called tempering the egg yolks or bringing them up in temperature so that when they are added back to the rest of the milk, they won’t curdle.
- While whisking the milk continuously, pour the tempered egg mixture back into the milk in the sauce pot.
- Return the pot to the heat and heat over medium low, stirring continuously. Use a rubber spatula to stir the mixture in figure eights and then around the edges.
- The foam on top should disappear, and in 5-10 minutes the sauce should start to thicken. It should coat the back of a wooden spoon when it is ready.
- When the sauce has thickened, immediately remove it from the heat and pour through a sieve into a heat proof bowl.
- Cover the surface of the sauce with plastic to prevent it from forming a skin, and allow it to cool before putting it in the fridge until you are ready to use it.
- 1 vanilla bean
- 3 egg yolks
- 300 ml milk
- 3 tbsp granulated sugar
To Make the Sauce
- Split a vanilla bean in half and scrape out the inside.
- In a medium saucepan combine the vanilla bean seeds, milk, and sugar.
- Heat over medium heat, stirring frequently until it starts to steam and the sugar is fully dissolved.
- In the mean time whisk up the egg yolks until frothy.
- Once the milk is heated, turn the heat down and slowly whisk 1/2 cup of the milk mixture into the egg yolks to temper them.
- While stirring continuously, add egg mixture back into the saucepan and raise the heat to medium.
- Stirring frequently, cook until the sauce thickens slightly and coats a wooden spoon.
- Turn off the heat, pour through a sieve into a container and cover with plastic wrap to prevent it from forming a skin. Then cool it to room temperature and refrigerate until needed.