Ever found yourself pondering the sheer magic that happens when silky milk dances with the luxurious specks of a vanilla bean? Let me take you on a whisking adventure as we transform simple ingredients into a luscious vanilla custard sauce that’s going to drape over your favorite desserts like a cozy, flavorful hug. Let’s dive in!
Kanarienmilch, a classic Austrian vanilla sauce, always brings me joy. I love how the rich creaminess of whole milk and egg yolks melds beautifully with the aromatic touch of a vanilla bean.
With just a hint of sugar and a pinch of salt, this sauce is both simple and indulgent, perfect for elevating any dessert.
Ingredients
- Whole Milk: Rich in calcium and protein, adds creaminess.
- Large Egg Yolks: Provide a silky texture and rich flavor.
- Vanilla Bean: Delivers aromatic sweetness, enhancing depth.
- Granulated Sugar: Creates sweetness, balancing flavors.
- Salt: Enhances flavor, bringing out sweetness.
Ingredient Quantities
- 500 ml whole milk
- 4 large egg yolks
- 1 vanilla bean
- 70 g granulated sugar
- 1 pinch of salt
How to Make this
1. Divide the vanilla bean in half longitudinally, then use a knife to extract the seeds.
2. In a pot, mix together the milk, vanilla seeds, and the bean pod. Heat very gently over medium heat until it begins to steam but do not let it go all the way to a boil. Take it off the heat and allow it to infuse for about 10 minutes.
3. In a mixing bowl, combine the egg yolks, sugar, and a small amount of salt. Beat this mixture until it thickens and pales in color.
4. Take the milk that has been infused with a vanilla bean pod, and slowly add it into the mixture of egg yolks and constantly whisk to create a uniform mixture. Prevent the eggs from curdling by making certain that the milk is not too hot when it hits the egg yolks.
5. Return the blend to the saucepan, and place over low heat. With a wooden spoon, stir continuously, keeping the mixture from boiling, until it thickens and coats the back of the spoon (about 5-7 minutes).
6. To determine if the sauce is finished, run a finger across the back of the coated spoon. If the line stays put and the sauce doesn’t flow back around to cover the line immediately, it’s ready.
7. Take the saucepan off the heat, and keep stirring for one more minute. This guarantees that the residual heat won’t cook the sauce any more than it has been.
8. Pour the sauce through a fine mesh sieve into a clean bowl to exclude any possible bits of cooked egg and guarantee a velvety sauce.
9. Let the vanilla sauce cool a little before covering it with plastic wrap. This will prevent the surface from forming a skin.
10. After cooling to room temperature, place in the refrigerator until it’s time to serve. It may be eaten either warm or cold, as you prefer, with any number of delicious accompaniments.
Equipment Needed
1. Cutting board
2. Sharp knife
3. Medium pot
4. Mixing bowl
5. Whisk
6. Wooden spoon
7. Fine mesh sieve
8. Clean bowl
9. Plastic wrap
FAQ
- What is Kanarienmilch?Kanarienmilch, also called traditional Austrian vanilla sauce, is a classic vanilla sauce from Austria. It is rich and creamy and is often served with many a dessert.
- Can I use vanilla extract instead of a vanilla bean?Indeed, you can replace the vanilla bean with 1 to 2 teaspoons of superior-quality vanilla extract, but when you use a whole vanilla bean, the flavor profile of your recipe shifts in a delightful way toward the flavor that is presented by the vanilla bean.
- How do I prevent the sauce from curdling?To avoid curdling, the sauce should be cooked very gently, over a low heat, and stirred constantly. It should not be allowed to come to a boil.
- How do I store leftover sauce?Refrigerate the cooled sauce in a sealed container for as long as 3 days. Before serving, give it a good stir.
- Can I prepare the sauce in advance?Indeed, preparing it a day in advance is possible. To ready it for serving, simply reheat it on the stove. Use low heat and stir it gently throughout the reheating process.
- Is there a substitute for whole milk?Use half-and-half or heavy cream for a sauce that is wealthier. Use 2% milk if you want a lighter version, but the sauce may not be as creamy.
- What desserts pair well with Kanarienmilch?This vanilla sauce is a magnificent match for apple strudel, Kaiserschmarrn, or any form of warm pudding or cake.
Kanarienmilch Traditionelle Oesterreichische Vanillesauce Recipe Substitutions and Variations
For a dairy-free substitute, replace 500 ml whole milk with 500 ml almond milk or 500 ml soy milk.
Vanilla bean: Use 1 teaspoon of vanilla extract or 1 teaspoon of vanilla bean paste.
Granulated sugar: Substitute with 70 g of caster sugar or 70 g of light brown sugar for a slightly different taste.
Pro Tips
1. Temper the Egg Yolks: To prevent curdling when adding the hot milk to the egg yolk mixture, start by adding a small amount of the warm milk to the yolks while constantly whisking. Gradually increase the amount of milk until it’s fully combined.
2. Use Fresh Vanilla: For the best flavor, make sure your vanilla bean is fresh and pliable. You can enhance the vanilla flavor by scraping out the seeds thoroughly and making sure to simmer the bean pod in the milk.
3. Low and Slow Cooking: When returning the mixture to the saucepan, keep the heat low and stir constantly. This gentle heat prevents the eggs from scrambling and ensures a smooth, creamy texture.
4. Strain for Smoothness: Straining the sauce through a fine-mesh sieve is crucial. It removes any cooked egg bits and ensures a silky, smooth texture perfect for a refined finish.
5. Cool Without Skin: If you don’t have plastic wrap, you can cover the surface of the sauce with a piece of parchment paper or a silicone mat to prevent skin from forming as it cools.
Kanarienmilch Traditionelle Oesterreichische Vanillesauce Recipe
My favorite Kanarienmilch Traditionelle Oesterreichische Vanillesauce Recipe
Equipment Needed:
1. Cutting board
2. Sharp knife
3. Medium pot
4. Mixing bowl
5. Whisk
6. Wooden spoon
7. Fine mesh sieve
8. Clean bowl
9. Plastic wrap
Ingredients:
- 500 ml whole milk
- 4 large egg yolks
- 1 vanilla bean
- 70 g granulated sugar
- 1 pinch of salt
Instructions:
1. Divide the vanilla bean in half longitudinally, then use a knife to extract the seeds.
2. In a pot, mix together the milk, vanilla seeds, and the bean pod. Heat very gently over medium heat until it begins to steam but do not let it go all the way to a boil. Take it off the heat and allow it to infuse for about 10 minutes.
3. In a mixing bowl, combine the egg yolks, sugar, and a small amount of salt. Beat this mixture until it thickens and pales in color.
4. Take the milk that has been infused with a vanilla bean pod, and slowly add it into the mixture of egg yolks and constantly whisk to create a uniform mixture. Prevent the eggs from curdling by making certain that the milk is not too hot when it hits the egg yolks.
5. Return the blend to the saucepan, and place over low heat. With a wooden spoon, stir continuously, keeping the mixture from boiling, until it thickens and coats the back of the spoon (about 5-7 minutes).
6. To determine if the sauce is finished, run a finger across the back of the coated spoon. If the line stays put and the sauce doesn’t flow back around to cover the line immediately, it’s ready.
7. Take the saucepan off the heat, and keep stirring for one more minute. This guarantees that the residual heat won’t cook the sauce any more than it has been.
8. Pour the sauce through a fine mesh sieve into a clean bowl to exclude any possible bits of cooked egg and guarantee a velvety sauce.
9. Let the vanilla sauce cool a little before covering it with plastic wrap. This will prevent the surface from forming a skin.
10. After cooling to room temperature, place in the refrigerator until it’s time to serve. It may be eaten either warm or cold, as you prefer, with any number of delicious accompaniments.
