Real Vanilla Sauce

by Editorial Staff

Summary

Prep Time	20 mins
Total Time	20 mins
Course	Dessert
Cuisine	European
Servings (Default: 1)

Ingredients

Instructions

Put the cream with the milk in a saucepan. Cut the vanilla pods lengthways and scrape them out with a small knife. Put the scraped and vanilla pods in the saucepan with the cream and bring to a boil over medium temperature. Always stir so that it doesn`t stick.
In the meantime, mix the egg yolks with the sugar well. When it has boiled in the pot, turn the temperature down. Add 1-2 scoops to the egg mixture while stirring so that the egg does not curdle.
Now add the egg mixture to the rest of the cream and stir everything in well, it must not boil. Reheat slowly while stirring. The sauce is ready when you can blow a rose on a wooden spoon (take the wooden spoon out, blow against the back, a rose will form).
Strain the sauce through a hair sieve to remove any coagulated egg. Then chill until ready to serve.
Tip: mix briefly with a hand blender. This is how you get a vanilla foam.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.