Vanilla Sauce

Vanillesauce

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Preparation info

  • Makes about

    2¾ cups

    • Difficulty

      Easy

Appears in

Kaffeehaus: Exquisite Desserts from the Classic Cafes of Vienna, Budapest, and Prague

Kaffeehaus

By Rick Rodgers

Published 2002

  • About

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.

Ingredients

  • 2 tablespoons cornstarch
  • 2 ½ cups milk, divided
  • ½ cup sugar
  • 2 large egg yolks
  • One vanilla bean, split lengthwise, or 1 teaspoon vanilla extract

Method

  1. Sprinkle the cornstarch over ½ cup of the milk in a small bowl and whisk to dissolve. Add the sugar and egg yolks and whisk well.
  2. Bringthe remaining 2 cups of the milk and the vanilla bean just to a simmer in a heavy-bottomed medium saucepan over low heat. Remove the bean, scrape the vanilla seeds into the milk, and discard the bean. Gradually whisk the egg yolk mixture into the milk.
  3. Cook, whisking often, until the sauce comes to a full boil, about 3 minutes. If using vanilla extract, stir it in now. Strain through a wire sieve into a bowl. Serve warm.

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