This classic Vanillesoße is a smooth, creamy German vanilla sauce made with real vanilla, egg yolks, milk, and cream. Silky and gently sweet, it’s designed to be poured warm over desserts like apple strudel, steamed dumplings, fruit puddings, or simple cakes. Despite its luxurious texture and flavor, it’s surprisingly simple to make at home with just a handful of ingredients.

Why You’ll Love This Recipe

This recipe delivers authentic German-style Vanillesoße with a perfectly balanced flavor and texture. It’s rich without being heavy, sweet without being overpowering, and full of natural vanilla aroma. You’ll love that it uses real ingredients, comes together quickly, and instantly elevates even the simplest dessert. It’s also naturally gluten-free and easily adjustable to your preferred sweetness or thickness.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

whole milk – 1 cup (250 ml)
heavy cream – 1/2 cup (125 ml)
large egg yolks – 3
granulated sugar – 1/4 cup (50 g)
vanilla bean – 1 whole (or 1 teaspoon pure vanilla extract or vanilla paste)
salt – 1 small pinch
cornstarch – 1 teaspoon (optional, for extra stability and thickness)

Directions

In a small saucepan, combine the whole milk and heavy cream. If using a vanilla bean, split it lengthwise, scrape out the seeds, and add both the seeds and pod to the saucepan. Heat gently over medium heat until the mixture is steaming but not boiling. Remove from heat and let it steep for about 10 minutes to fully infuse the vanilla flavor.

In a mixing bowl, whisk together the egg yolks, granulated sugar, and salt until the mixture becomes pale and slightly thickened. If using cornstarch, whisk it in until fully smooth.

Slowly pour a small amount of the warm milk mixture into the egg yolks while whisking constantly. Continue adding the milk gradually to temper the eggs and prevent curdling.

Pour the tempered egg mixture back into the saucepan with the remaining milk and cream. Cook over low heat, stirring constantly with a spatula and scraping the bottom of the pan, until the sauce thickens enough to coat the back of a spoon. This usually takes about 4 to 6 minutes. Do not allow the sauce to boil.

Remove from heat and strain through a fine mesh strainer into a clean bowl to ensure a perfectly smooth texture. Serve warm or let cool slightly before using.

Servings and timing

This recipe yields about 1½ cups of vanilla sauce, which equals approximately 6 servings.

Prep time: 10 minutes
Cooking time: 10 minutes
Total time: about 20 minutes

Variations

For a lighter version, replace the heavy cream with additional whole milk.
For a richer sauce, increase the cream to 3/4 cup and reduce the milk slightly.
For a stronger vanilla flavor, use vanilla paste or an extra half vanilla bean.
For a thicker consistency, include the cornstarch or add an extra egg yolk.
For a dairy-free alternative, use full-fat coconut milk, keeping in mind the flavor will change.

Storage/Reheating

Store leftover Vanillesoße in an airtight container in the refrigerator for up to 3 days. Do not freeze, as the sauce may separate and lose its smooth texture.

To reheat, warm gently in a saucepan over low heat or in the microwave in short intervals, stirring frequently. If the sauce has thickened too much, add a small splash of milk and stir until smooth.

FAQs

What is Vanillesoße?

Vanillesoße is a traditional German vanilla custard sauce similar to crème anglaise. It is pourable and used as a topping for many desserts.

Is Vanillesoße the same as vanilla pudding?

No, Vanillesoße is much thinner than pudding. It is meant to be poured, not eaten on its own with a spoon.

Can I make Vanillesoße without cream?

Yes, you can use only whole milk, but the sauce will be lighter and less rich.

Why did my sauce curdle?

Curdling usually happens when the heat is too high or the sauce is boiled. Always cook gently over low heat.

Can I make this recipe ahead of time?

Yes, it can be made up to 3 days in advance and stored in the refrigerator.

How do I thicken Vanillesoße?

Cook it a little longer over low heat or use the optional cornstarch for extra stability.

Can I use vanilla extract instead of a vanilla bean?

Yes, pure vanilla extract or vanilla paste works well, though the flavor will be slightly different.

Is this sauce gluten-free?

Yes, the recipe is naturally gluten-free, especially if you skip the optional cornstarch or use a gluten-free brand.

Can I reduce the sugar?

Yes, you can slightly reduce the sugar, but keep in mind it affects both sweetness and texture.

What desserts pair best with Vanillesoße?

It pairs beautifully with fruit-based desserts, cakes, dumplings, and warm pastries.

Conclusion

Homemade Vanillesoße is a simple yet elegant addition to your dessert table. With its smooth texture, real vanilla flavor, and classic German roots, this sauce transforms everyday sweets into something truly special. Once you try it from scratch, it’s hard to go back to store-bought versions.

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