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.

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📖 Recipe

Homemade Vanilla Sauce

Nora

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).

5 from 31 votes

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Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Course Side Dish

Cuisine European

Servings 5 Servings

Calories 177 kcal

Equipment

• Small Saucepan
• Whisk
• Measuring cup
• Mixing bowl
• Two containers for egg yolk and egg white
• Tablespoon 
• Carafe for the finished custard

Ingredients

 

MetricUS Customary

 

1x2x3x

• 2 ⅛ cups Milk
• ½ cup Sugar
• 2 ½ tablespoon 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 tablespoon 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

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Keyword custard, easy custard recipe, vanilla custard, vanilla sauce

Like this recipe?Mention @combinegoodflavors or tag #combinegoodflavors!

Nutrition values are estimates only, using online calculators. Please verify using your own data.

Serving: 1Serving | Calories: 177kcal | Carbohydrates: 29g | Protein: 5g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 90mg | Sodium: 68mg | Potassium: 164mg | Fiber: 0.02g | Sugar: 28g | Vitamin A: 271IU | Calcium: 137mg | Iron: 0.2mg

⛑️ 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.