Nothing beats a homemade warm vanilla sauce. Use it in whatever you like, over an ice cream, to drizzle on a tart, or to serve with a buchteln!
Separate the yolks and whites of 2 eggs
Add 30g of white sugar and a pinch of salt. Whisk to combine
Place 200ml of milk and 50ml of cream in a saucepan
Scrape out the seeds of ½ vanilla bean. Add the seeds and bean to the milk
Bring the milk and cream to a boil, remove from the heat and take out the vanilla bean
Pour a small amount of the milk and cream into the egg yolk bowl while beating. Once incorporated, add the remaining milk to the bowl, still beating
Mix 2tbsp of milk with 1tsp of cornstarch in a small recipient
Return the milk, cream, and egg yolk mixture to the saucepan over medium-low heat, stirring constantly
Add the milk and cornstarch mixture to the saucepan. Stir until the sauce thickens. Do not overheat, or lumps will form
Strain through a sieve. The vanilla sauce is ready
Use it to dip cookies or drizzle over cakes or ice cream. Enjoy!
Yield 250 ml