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+ servings

Easy German Vanilla Sauce

Course Dessert, Side Dish
Cuisine German
Prep Time 5 minutes
Cook Time 5 minutes
Servings 500 ml
Author Marita


  • 500 g whole milk 17 fl oz
  • 15 g cornflour/ cornstarch 0.5 oz
  • 30 g sugar
  • 1 pinch salt
  • 1 vanilla pod  (alternatively use 2 teaspoon vanilla extract or vanilla sugar)
  • 2 egg yolks


  • In a small bowl, combine the cornstarch with 4 tablespoon of the milk. Mix until you achieve a smooth paste without any lumps. 
  • Place the remaining milk and sugar into a saucepan. 
  • Slice the vanilla pod open lengthways and scrape out the vanilla bean pulp. Add both to the milk mixture. Alternatively, mix in the vanilla extract or vanilla sugar. 
  • Bring the milk mixture to a boil. Now remove the vanilla bean from the milk. (Don’t discard, you can use it to make vanilla sugar).  
  • While stirring continuously pour in the starch-milk mixture. Leave to boil for a minute and then remove from the heat. 
  • In a separate bowl, combine 6 tablespoon of the hot milk mixture with the egg yolk and mix until combined. (this is to prevent the egg yolk from starting to cook before it is absorbed by the sauce). Now pour into the rest of the sauce and stir well.