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Vanilla Sauce German Style
Ingredients
- 2 cups (500 ml) milk
- 2 tbsp sugar (add more to taste, up to ¼ cup / 50 g)
- 1 packet vanilla sugar (or 1–2 tsp pure vanilla extract or paste)
- 2 tsp cornstarch (Maizena)
- 2 egg yolks (optional — makes it richer; leave out for a lighter sauce)
- Pinch of salt
Directions
- Mix the cornstarch slurry: In a small bowl, whisk 2 tsp cornstarch with 2–3 tbsp of the cold milk until smooth. Set aside.
- Warm the milk: In a saucepan, heat the remaining milk, sugar, vanilla sugar (or vanilla extract/paste), and salt over medium heat until hot but not boiling.
- Thicken the sauce: Stir in the cornstarch mixture while whisking constantly.
- Keep stirring until the sauce gently thickens and coats the spoon — about 1–2 minutes.
- (If using egg yolks, see step 4.)
- Optional – add egg yolks for creaminess: In a separate bowl, whisk the yolks. Slowly ladle in a bit of the hot vanilla milk while whisking (to temper).
- Pour the tempered yolks back into the pot, stirring over very low heat until silky and slightly thicker (don’t boil, or the yolks will curdle).
- Finish & serve: Remove from heat. Taste for sweetness and vanilla.
- Serve warm, or pour into a jug and chill — it will thicken slightly as it cools.
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