Make Vanilla Sauce Yourself – That’s How it Works

Simply cook the delicious vanilla sauce for sweet desserts or cakes yourself – without any artificial flavors. In addition to the traditional version, we also present a vegan recipe here.

Make vanilla sauce yourself: Traditional recipe with egg

Tip for the vanilla sauce: With the water bath method, you are guaranteed nothing to burn, and the sauce is always a success. You will need half a fresh vanilla bean, 125ml whipped cream, 125ml milk, 25g sugar, 1 egg, and one yolk. The recipe:

1. Cut half the vanilla pod lengthwise with a sharp knife and scrape out the pulp.
2. In a non-stick saucepan, combine cream, milk, sugar, split vanilla bean, and pulp. Boil all ingredients while stirring. Then remove the vanilla bean.
3. Using a whisk, whisk together the egg and yolk in a tall metal bowl. The preparation works best in a water bath with a special melting bowl that you can hang in a bowl.
4. After that, you need to add the vanilla cream mixture and mix well.
5. Heat the contents of the bowl over the water bath, stirring constantly. Stirring is important to keep the egg from scrambling.
6. As soon as the sauce has a creamy consistency, pass it through a sieve.

Recipe for vegan vanilla sauce

Even as a vegan you don’t have to do without vanilla sauce. This variant is in no way inferior in taste to the version with egg and also has fewer calories. For the production, you need 500 ml almond milk, 20 g starch, 1 whole vanilla bean, and some cane or coconut sugar, depending on your taste. The recipe:

1. First mix 50 ml of cold almond milk with the starch. Make sure no lumps form.
2. Cut the vanilla pod in half with a sharp knife and scrape out the vanilla seeds.
3. Put the pulp in a coated saucepan with the remaining almond milk.
4. Let everything boil for a few minutes. Try whether this mixture is already sweet enough for you. Otherwise, add more sugar until you find your taste.
5. To thicken, pour the milk and starch mixture into the saucepan while stirring. Continue stirring with a whisk and let everything boil again briefly until the desired consistency is reached.
6. Extra tip: Use soy milk, rice milk, oat milk, or hazelnut milk instead of almond milk.