By Rick Rodgers
A cousin to French crème anglaise, this pale yellow dessert sauce is called Kanarienmilch, or “canary milk,” in some old cookbooks. The Viennese version is boiled, as the egg yolks are protected from curdling by the cornstarch. This makes a slightly thicker, less egg-rich sauce that beautifully offsets Austro-Hungarian desserts. Because it takes less watching, I now use Vanillesauce whenever I need a vanilla dessert sauce.