This is my recipe for homemade vanilla sauce. Tastes much better than bought anyway and for me as a lactose intolerant hobby cook a must anyway!
There is actually not much to say about homemade vanilla sauce. The most important thing are the ingredients and that you make sure it doesn’t burn. What I might add is a good whisk. I inherited my grandma’s a few years ago and haven’t wanted to give it up since. I find the conventional whisks heartily ineffective. They don’t whisk well and especially don’t get into the corners. This is much better with this whisk here from WMF because of its ball weights.
(This is an affiliate link, whereby a commission is paid to me upon purchase. I only recommend products that I actually use myself or consider very useful. In this case, I’ve been cooking exclusively with this whisk for several years).
Back to the sauce: if you’re going to go to the trouble, try using real vanilla. It just tastes so much better! This time I used vanilla extract because I made it on the spur of the moment and didn’t have anything else at home. I made it spontaneously to go with my recipe for Ofenschlupfer.
A recipe for homemade vanilla sauce
Ingredients
- 200 ml milk
- 50 ml cream
- 2 Tbsp sugar
- ½ vanilla pod scraped, alternatively vanilla sugar or extract
- 2 egg yolks
- 1 tsp lemon zest grated
- pinch salt
Instructions
- Put milk, cream and vanilla in a small saucepan, along with the lemon zest.
- Bring this mixture to a boil once and then let it steep for 10 minutes.
- Meanwhile, in a second saucepan, beat the egg yolks, salt and sugar until frothy.
- Now pour in the vanilla milk while stirring and reduce everything to a simmer while stirring constantly. Make sure to keep stirring even at the edges of the pot, otherwise the sauce will bake and burn.
- It should be nice and thick at the end. Take it off the heat and let it cool a bit before you serve it.
- The sauce tastes best fresh, but you can also store it in the refrigerator for 1-2 days or freeze it.
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