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.

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.

Vanilla bean paste is thicker and more gelatinous than vanilla extract, but it can be used almost interchangeably. It's a great product because you get the specks that vanilla beans provide, but it's easy to scoop out of the jar and it's also more affordable than the beans themselves.

In some recipes, pure vanilla extract adds the subtle and delicious flavour of vanilla that is easy to taste. It also enhances the flavour of other ingredients in more complex recipes.

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.

In conclusion, custard is a dessert with a delightful taste that is both rich and sweet. Its flavor profile is characterized by creamy, eggy, and vanilla notes. The texture of custard is smooth and creamy, with variations in thickness and consistency.

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.

American 'pudding' is very similar to custard in the UK. The difference is that custard is made with milk, eggs or custard powder and can be sweet or savoury. It can also be made with milk and custard powder. Whereas American pudding is usually set using cornstarch or gelatine.