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Bowl of homemade Vanillesoße, a classic German vanilla sauce, with vanilla pods.

Vanillesoße (German Vanilla Sauce)

This creamy German vanilla sauce is perfect for drizzling over desserts like apple strudel, brownies, or ice cream. It's sweet, silky, and full of real vanilla flavor.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Dessert, Sauce
Cuisine: European, German
Calories: 200
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups milk Whole milk gives the best creamy feel.
  • 1/2 cup heavy cream Optional, but makes the sauce richer.
  • 4 large egg yolks These thicken the sauce.
  • 1/4 cup sugar Add more if you like it sweeter.
  • 1 tablespoon cornstarch Helps stabilize the sauce.
  • 2 teaspoons vanilla extract Or use 1 tablespoon vanilla bean paste.
  • 1 pinch salt

Method
 

Preparation
  1. Separate the egg yolks into a bowl. Add sugar and cornstarch, whisk until smooth and slightly lighter in color.
  2. Warm the milk and heavy cream in a saucepan over medium heat until hot and steamy, but not boiling.
  3. Slowly pour a little of the hot milk into the egg yolk bowl while whisking continuously.
  4. Pour the egg mixture back into the saucepan and keep whisking over low to medium-low heat.
  5. Stir until the sauce thickens enough to coat the back of a spoon.
  6. Remove from heat and stir in the vanilla and a pinch of salt. If there are lumps, strain through a fine mesh sieve.

Notes

Keep the heat gentle to avoid curdling. This sauce can be made up to 2 days ahead and stored in the fridge. Reheat gently and whisk to combine.