Easy Vanilla Sauce
Both in Austrian cuisine and worldwide, the vanilla sauce is a crowd-pleasing side dish, often used to garnish delicious desserts.
It is quick and easy to make and can be prepared for adults (with rum) and little foodies (without rum).
The thick consistency makes custard ideal for dunking, and its flavor flatters but doesn’t overpower.
Try this delicious recipe with Buchteln (oven-baked yeast dumplings), Palatschinken (pancakes), Topfenstrudel (curd cheese strudel) or Apfelstrudel (apple strudel), just like wonderful Germknödel (yeast dumplings).
🥘 Ingredients
- Milk
- Sugar
- Vanilla pudding powder
- Egg yolk
- Rum
See the recipe card for quantities.
🔪 Instructions
Step 1
First of all, prepare the ingredients.
This way, you won’t realize during cooking that you don’t have an ingredient on hand, and then your delicious dish will burn and be unusable.
Separate the eggs first. If you don’t want to use the two leftover egg whites the same day or the following day, I recommend freezing them for a later date. That way, you don’t waste an excellent ingredient.
Set the yolks aside and prepare the milk, pudding powder, sugar, and rum. Once you have everything ready, you’re ready to go.
Step 2
Add half of the milk and sugar to a small saucepan and bring it to a boil.
While boiling half of the milk with the sugar in a saucepan, mix the second half of the milk with the vanilla pudding powder and the egg yolks.
Once the milk-sugar mixture boils, pour in the custard mixture. While constantly stirring with a whisk, bring the whole mixture to a boil over low heat.
Once boiling, turn off the heat and remove the pot from the hot plate. Keep stirring with the whisk until a thick mixture is formed.
Ready to serve vanilla sauce
Step 3
You’re ready to go if you don’t want to add rum. Otherwise, add rum to taste. Stir twice and pour into a carafe to serve.
Enjoy!
🥜 Substitutions
To get an even creamier vanilla sauce, replace half the quantity of milk with coffee cream or heavy cream.
🍽 Equipment
- Small saucepan
- Whisk
- Measuring cup
- Mixing bowl
- Two containers for egg yolk and egg white
- Tablespoon
- Carafe – for the finished custard
🌡 Storage
Serve the finished vanilla custard warm immediately after preparation. We do not recommend storing it in the refrigerator.
💭 Top tip
Since egg whites only last 1-2 days in the refrigerator, we recommend freezing them for a later date.
An ice cube tray is best for freezing egg whites. The container helps to avoid mixing up the quantities. Otherwise, two teaspoons of egg whites equal one large egg white.
Since you have egg whites left over from this recipe and maybe more from another, you can repurpose them with the following recipes!
- Two egg whites – Walnut meringue cookies
- Four egg whites – Pavlova
- Six egg whites – Chocolate egg white cake
- Six egg whites – Coconut cookies “Kokosbusserl”
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Homemade Vanilla Sauce
Equipment
- Small Saucepan
- Measuring cup
- Two containers for egg yolk and egg white
- Tablespoon
- Carafe for the finished custard
Ingredients
- 2 ⅛ cups Milk
- ½ cup Sugar
- 2 ½ tbsp Vanilla pudding powder
- 2 Egg yolk
- Rum
Instructions
- Separate the eggs first and set the yolks aside.2 Egg yolk
- Add half of the milk and sugar to a small saucepan and bring it to a boil.2 ⅛ cups Milk, ½ cup Sugar, 2 Egg yolk
- While boiling half of the milk with the sugar in a saucepan, mix the second half of the milk with the vanilla pudding powder and the egg yolks.2 ⅛ cups Milk, 2 ½ tbsp Vanilla pudding powder
- Once the milk-sugar mixture boils, pour in the custard mixture. While constantly stirring with a whisk, bring the whole mixture to a boil again over low heat.
- Turn off the heat and remove the pot from the hot plate. Keep stirring with the whisk until a thick mixture is formed.
- You’re ready to go if you don’t want to add rum. Otherwise, add rum to taste. Stir twice and pour into a carafe to serve.Rum
Nutrition
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⛑️ Food Safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don’t leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
For further information, check Safe Food Handling – FDA.
This was absolutely delicious and turned out perfectly. We loved it!
Great timing! I bought a Pandoro and plan to use it as an easy, yet impressive Christmas dessert along with pastry cream, sugared cranberries, and your vanilla sauce!
What a fun recipe. I’ll take it with the rum, please!
Vanilla sauce looks delicious perfect with rum. I am going to try it.
Ooo love this vanilla sauce. I love that it’s kid friendly too!