Vanillesauce (Vanilla Sauce)

“Vanilla sauce is one of the most traditional accompaniments to Apfelstrudel in Austria. Its smooth, creamy texture and delicate vanilla flavour complement the tart apples and flaky pastry, creating a classic dessert pairing found in cafés and restaurants throughout the country.”

Difficulty

Beginner

Yield

Serves 8-10

Ingredients

2 cups whole milk1 vanilla bean, split and scraped4 egg yolks1/4 cup granulated sugar1 tablespoon cornstarch

Equipment

Measuring cupsMeasuring spoonsMedium saucepanMixing bowlWhiskFine mesh strainerTasting spoons

Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Split the vanilla bean and scrape out the seeds.

In a mixing bowl whisk together the egg yolks, sugar, and cornstarch until smooth.

Add the milk, vanilla seeds, and vanilla pod to a medium saucepan.

Heat the milk mixture over medium heat until steaming but not boiling.

Slowly whisk a portion of the hot milk into the egg mixture to temper the eggs.

Return the tempered mixture to the saucepan.

Cook over low heat, stirring constantly, until the sauce thickens enough to coat the back of a spoon.

Do not allow the sauce to boil.

Strain through a fine mesh strainer and remove the vanilla pod.

Serve warm alongside the Apfelstrudel.