*Vanillesoße* – German vanilla sauce! It is light, creamy, and has a rich vanilla aroma. Germans love pouring it hot over everything: *Apfelstrudel*, apple cake, *Kaiserschmarrn*, and even ice cream.
Here is the easy, authentic 5-minute recipe:
*Ingredients:*
– 500ml milk
– 2 egg yolks
– 2 tablespoons sugar (or 3 if you prefer it sweeter)
– 1 tablespoon cornstarch (Maizena)
– 1 sachet of Bourbon vanilla sugar or 1 teaspoon vanilla extract
– A pinch of real vanilla bean seeds, if available (you can see the black specks in the photo)
*The right method to prevent lumps:*
1. *Mix cold ingredients:* In a cold saucepan, mix a small amount of the milk (half a cup) with the egg yolks, sugar, cornstarch, and vanilla. Whisk well until smooth and lump-free.
2. *Heat the milk:* Heat the remaining milk (400ml) until it begins to boil; as soon as it starts to rise, remove it from the heat.
3. *Combine:* Slowly pour the hot milk into the egg yolk mixture while whisking rapidly (to prevent the eggs from scrambling). Then, transfer the entire mixture back into the saucepan.
4. *Thicken:* Return the saucepan to very low heat and stir constantly with a wooden spoon until it thickens to the consistency of a pouring cream—about 2–3 minutes. Do not let it boil vigorously, or it may curdle. It’s all set! If you want it thicker, add a little more cornstarch; if you prefer it runnier, keep the consistency light.
Enjoy! ❤️