This vanilla sauce recipe is a true staple in many authentic German recipes, and it’s one of those secret weapons that turns a dessert from good to irresistible! What makes this vanilla sauce so special? You make it from scratch in just 10 minutes, use simple ingredients like real vanilla bean (no pudding mix or shortcuts here!), and it's amazing either warm or cold!
Whether you’re pouring it over warm Apfelstrudel, fluffy Dampfnudeln (my favorite way to them at the Christmas market!), or a scoop of ice cream, this vanilla sauce will become your new favorite sweet finishing touch.
Why you’ll love this vanilla sauce
Forget the boxed pudding! This sauce is the real deal. This vanilla sauce recipe skips the artificial flavors and goes straight for the good stuff. We're talking:
- You'll use real vanilla bean or paste (no vanilla extract shortcut here).
- No butter or heavy cream (it’s light, but still indulgent).
- One egg yolk for richness, not a whole egg or custard base.
- Quick and easy. It takes just 10 minutes!
Many recipes add too many steps or thicken with egg alone, making the sauce either overly rich or tricky to reheat. This one uses a cornstarch slurry instead, which makes it smooth, silky, and super easy to reheat or serve cold.
Ingredients
Here’s everything you’ll need to make this quick and authentic vanilla sauce recipe. Find exact measurements here.
Milk. I use whole milk for a rich and creamy base, but plant-based milk works too if you need a dairy-free option.
Sugar. Just a touch of granulated sugar gives this sauce the perfect hint of sweetness without overpowering the delicate vanilla flavor.
Vanilla Bean. The real star of the show. I use the seeds from half a vanilla bean for an authentic and aromatic flavor. You can also use vanilla bean paste or pure vanilla extract if that’s what you have on hand. I personally prefer vanilla beans and buy them in bulk online because I know they can be costly. Store them airtight and away from sunlight.
Cornstarch. This thickens the sauce to just the right consistency and makes it silky and pourable without being too heavy.
Egg Yolk. Just one egg yolk adds richness and gives the sauce that beautiful, creamy color and taste.
Step-by-Step Instructions
Follow these easy steps to make the perfect vanilla sauce in just 10 minutes. Find the printable recipe card with detailed step-by-step instructions here.
- Boil milk, sugar & vanilla. Add milk, sugar, and your vanilla bean (seeds only) to a saucepan and bring to a gentle boil.
- Make the slurry. Whisk cornstarch and cold milk in a small bowl.
- Thicken. Add the slurry to the boiling milk and whisk constantly. Let it boil again.
- Finish with yolk. Remove from heat and quickly whisk in the egg yolk.
- Serve warm or cold. Pour over Rote Grütze, Apfelstrudel, or even French toast (yes, really).
Serve it warm or cold (here’s how)
This vanilla sauce recipe is wonderfully versatile and works beautifully served either warm or cold. When served warm, it’s the perfect cozy companion for comforting German desserts like Dampfnudeln or like the Austrian apple strudel.
If you’re planning to serve it cold, especially over Rote Grütze or a scoop of vanilla ice cream, you’ll want to stir in an extra 100 milliliters of milk while cooking. The sauce naturally thickens as it cools, so a quick whisk before serving helps restore that silky texture. Add a splash of more milk if needed to get the consistency just right.
How to store leftovers
Fridge: Store your leftover vanilla sauce in a sealed container in the fridge for up to 5 days.
To reheat: Add to a saucepan and bring to a gentle simmer. Add a splash of milk to loosen, if needed.
Final thoughts
This vanilla sauce is the glue that takes a lot of desserts to the next level! It’s a fast and super easy recipe that would be easy to integrate into your cooking and baking.
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The BEST Vanilla Sauce Recipe
Equipment
- 1 Mini Whisk for whisking together your cornstarch and cold milk
- 1 Whisk for whisking your vanilla sauce
Ingredients
- 450 milliliters milk can substitute plant milk
- 25 grams granulated sugar
- ½ vanilla bean Scraped out. Use seeds/paste and pod for this recipe. Alternatively use 1 teaspoon of vanilla bean paste or 1 teaspoon of vanilla extract. Buy them in bulk to save money, then make my Vanillekipferl (vanilla bean cookies) next!
- 15 grams cornstarch
- 50 milliliters milk cold, to whisk together with the cornstarch
- 1 egg yolk size US large
Instructions
- Bring the milk, sugar and vanilla pod to a simmer (reserve seeds/paste for later).450 milliliters milk, ½ vanilla bean, 25 grams granulated sugar
- In a small bowl (using your small whisk) whisk together the cornstarch and cold milk. Add the cornstarch mixture to the hot vanilla milk mixture, whisk (using your large whisk) to combine and bring to a boil again, while constantly whisking. Allow to boil for 1 minute.15 grams cornstarch
- Turn off the heat, whisk in the yolk and vanilla seeds/paste and pour over Rote Grütze, Dampfnudeln (steamed dumplings), apple strudel and more when ready to serve.See notes below to serve vanilla sauce cold.1 egg yolk
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