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

FAQs

Is custard the same as 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. Custard, meanwhile, tends to become far too thick when cold.

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.

The US equivalent of custard is custard. We also have pudding which is thicker and more set than custard usually with flour or cornstarch. We do not refer to the dessert course of a meal as pudding. Custard has no cornstarch or flour and is often served as a sauce over berries or poundcake.

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.

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 flavoring uses artificial ingredients while vanilla extract creates a natural flavor from pure vanilla beans.

Custard is like pudding and while you can't make custard from pudding powder you might be able to substitute pudding for custard if it works with whatever you are making. Custard also can be bought powdered that you can easily make at home.

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.

Luscious, velvety, and smooth are the best ways to describe vanilla custard. 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.