Vanilla Sauce (Vanillesosse)

Vanilla Sauce (vanillesosse)

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Elaine Douglas


This can be used as a dessert sauce for your recipes especially good over Apple Strudel.


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Depends on how it is served.
10 Min
20 Min
Stove Top


  • 2 c
  • 1/2
    vanilla bean or 1 tsp. vanilla extract
  • 3
    egg yolks
  • 1/4 c
  • 2 tsp
  • 2
    eggwhites stiffly beaten (opt.)

How to Make Vanilla Sauce (Vanillesosse)


  1. In the top of a double boiler, scald milk with vanilla bean. If you use extract, scald milk, then stir extract in.
  2. Beat egg yolks with sugar and cornstarch until light and frothy. Pour vanilla-flavoured milk into egg yolk mixture slowly, stirring vigorously.
  3. Pour mixture back into top of double boiler and set over hot (not boiling) water that does not touch the upper pan.
    Cook over simmering water, stirring constantly, until sauce becomes custardy and thick enough to coat a wooden spoon.
  4. If a foamy sauce is preferred, beat egg whites into hot custard until frothy. Serve hot or cold.

Printable Recipe Card

About Vanilla Sauce (Vanillesosse)

Course/Dish: Puddings
Main Ingredient: Dairy
Regional Style: German
Other Tag: Heirloom

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