Best German Vanilla Sauce Recipe – Oma's Vanillesosse * (2024)

FAQs

What's the difference between custard and vanilla sauce? ›

What's the difference between custard and vanilla sauce? The main difference between custard and vanilla sauce is the consistency. Vanilla sauce is thinner and much more pourable. You can also serve vanilla sauce both cold or warm because of this.

Vanilla Bavarian Cream: Vanilla pastry cream lightened with whipped cream. A more flavorful and delectable cream filling as opposed to plain whipped cream. Vanilla Custard: A mixture of milk, egg yolks, and sugar cooked to a pudding consistency; also called pastry cream.

Directions. BEAT eggs, sugar and salt in medium heavy saucepan until blended. STIR IN milk. COOK over low heat, stirring constantly but gently, until mixture is just thick enough to coat a metal spoon with a thin film and temperature reaches 160°F, about 15 minutes.

Uses: Use vanilla extract in simple baked goods like chocolate chip cookies, sugar cookies, vanilla cake, and cupcakes. Use vanilla bean paste in desserts with a thicker consistency like vanilla ice cream, frosting, pudding, crème brûlée, and custard.

Tasting Notes

The characteristic flavor of vanilla comes from the aromatic compound “vanillin” which is described as tasting like a marshmallow. In vanilla pods of exceptionally high quality, the crystallized vanillin may be visible on the surface in the form of tiny white needles.

While most custard and pudding recipes both typically call for eggs, the main difference is that pudding uses a starch for thickening, whereas custard's thickening agent is the egg itself (or egg yolk, in most instances). Custard's texture also tends to be firmer than pudding.

Custard is a sweet yellow sauce made from milk and eggs or from milk and a powder. It is eaten with fruit and puddings.

It is a little thicker and richer than pudding. Some might refer to it as a creme anglaise or bavarian cream. It usually has a more robust vanilla flavor since many are made with whole vanilla beans instead of extract. Although this version just uses a high quality extract.

They're both milk-based and use eggs, but pastry cream is much thicker and is used in making classic pastries, while custard is more of a liquid and can be poured.