Here’s A Simple Vanilla Sauce Recipe That Goes With Everything!
If you need an old-fashioned vanilla sauce to top a dessert, you’re in the right place!
This is an easy vanilla sauce recipe to follow. The result is a silky and creamy vanilla sauce that pours perfectly onto whatever dish you have lined up!
We really like this homemade vanilla sauce on Apfelstrudel and on German yeast Dumplings – known as Dampfnudeln.
If you know anything about sweet sauces, you’ll know that this vanilla sauce recipe is similar to how you’d make a vanilla custard sauce recipe.
However, this sauce is a bit thinner and runnier than a custard (which is more dense and velvety). It’s a recipe that is also similar to how we made homemade vanilla pudding.
Vanilla sauce is often eaten with apple strudel which is popular in the south of Germany and Austria.
So it’s no surprise that vanilla sauce is popular in these parts of Europe, too – but of course, vanilla sauce is also made and eaten in other parts of the continent (and the world)!
How to Make Homemade Vanilla Sauce – Step by Step
This sauce has a rich vanilla aroma, a nice, sweet taste, and a smooth finish. And it’s actually really easy to make at home!
Just follow the recipe card at the bottom of this post for exact measurements. To see some process photos for how we make this sauce, just keep on scrolling down.
First, add the milk, cream, and the vanilla extract to a medium-sized pot.
Give everything a stir but then set it aside for now.
Separate the eggs and add the egg yolks to a medium-sized mixing bowl. You can save the egg whites and use them for another recipe (e.g. coconut macaroons or cinnamon stars).
Now add powdered sugar to the egg yolks and mix everything using the normal hooks of your electric mixer.
Keep mixing until you have a creamy consistency and the color gets slightly less yellow and more white.
Now it’s time to add the cornstarch and the same amount of milk to the bowl. The little bit of milk is added so that the consistency doesn’t get too sticky.
Mix again using your electric mixer until there are no cornstarch lumps and everything is well combined.
Now bring the pot with the milk, cream, and vanilla extract to a boil while whisking regularly.
Once boiling, remove it from the hot burner and pour the egg-sugar-cornstarch mixture into it while whisking consistently.
Place the pot back on the hot burner and let the vanilla sauce simmer for 1-2 minutes until it has thickened noticeably.
Whisk constantly and remember, it is a sauce – not a pudding – so it won’t get overly thick.
Remove the sauce from the burner and pour or ladle it into a serving boat or directly onto your dessert.
We like serving the vanilla sauce freshly made when it is still nice and warm.
However, if you have some sauce left over, you can store it in an airtight container in the fridge for around two days.
- 1 1/2 cups milk
- 1/2 cup whipping cream
- 1 teaspoon vanilla extract
- 3 medium-sized eggs
- 2/3 cup powdered sugar
- 1 tablespoon cornstarch
- Grab a medium-sized pot and pour in the milk and the cream. Add the vanilla extract and set the mixture aside for now.
- Separate the eggs and put the yolks in a medium-sized mixing bowl. Feel free to save the egg whites and use them for another recipe such as coconut macaroons.
- Add powdered sugar to the egg yolks in the bowl and mix everything together with the normal hooks of your electric mixer. Keep mixing until it is creamy in consistency and more white than yellow in color.
- Add the cornstarch and the same amount of milk from the pot into the bowl. Mix again using the electric mixer until everything is well combined.
- Bring the milk and cream in the pot to a boil while whisking regularly. Then immediately remove the pot from the hot burner. Pour the egg-sugar mixture from the bowl into the pot while whisking constantly.
- Place the pot back onto the hot burner and let the mixture simmer for 1-2 minutes until it has thickened slightly. Remember to whisk constantly to avoid lumps.
- Pour or ladle the vanilla sauce into a serving boat or ladle it right onto a waiting dessert such as German yeast dumplings.
- Instead of vanilla extract, you can also use a vanilla bean. This will make the vanilla flavor more intense. To use a bean, clean out the inside and add it as well as the bean itself to the milk as it heats up. Just remember to remove the bean when you mix the egg-sugar mixture into the hot milk.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 278Total Fat: 16gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 164mgSodium: 103mgCarbohydrates: 26gFiber: 0gSugar: 19gProtein: 8g
This nutritional information has been estimated by an online nutrition calculator. It should only be seen as a rough calculation and not a replacement for professional dietary advice. The exact values can vary depending on the specific ingredients used.