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.

It is best to use vanilla bean paste when you really want vanilla to be the star of the recipe. Craving those creamy vanilla bean specks? Use vanilla bean paste. This bit of visual flair adds a level of elegance and gourmet feel to classic treats like crème brûlée, pastry cream, or French vanilla ice cream.

Vanilla Extract: What's the Difference? Vanilla flavoring uses artificial ingredients and additives like synthetic vanillin, corn syrup, and lignin, an ingredient typically extracted from wood pulp. By contrast, pure vanilla extract uses only two ingredients: real vanilla beans and alcohol.

Vanilla essence, also known as artificial vanilla extract, is typically made using water, ethanol, propylene glycol, emulsifiers, and chemically produced flavors and colors.

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 Sauce is a sauce recipe that you will swear by for pairing with your desserts! This sauce recipe is prepared using milk, custard powder, egg yolk, vanilla essence, and caster sugar and is truly delicious; this dish can be prepared in under 30 minutes.

The major difference between the two is that custard must also contain 1.4% pasteurized egg yolk (per the Food and Drug Administration). The addition of eggs gives it a smooth and creamy texture. (Side note: Some ice cream recipes also contain eggs, however it is not required and they would be LESS THAN 1.4% egg yolk.)

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.