by Heather Harris Brady
I’m not gonna lie. I made this dessert entirely for the sauce, and because it would fabulous on the gingerbread from the last post, I’m posting the recipe for the sauce first. You might want to skip the frosting if you use the sauce, but hey, what you do in the privacy of your own kitchen is your business.
My son came home from a German-class field trip raving about a vanilla sauce that was on the dessert. Sure enough, I found the recipe below as vanillasosse in The German Cookbook (that’s it’s title, it has a black cover) I bought him last Christmas. To get down to brass tacks, it’s really a thin pudding, and it’s delicious.
Vanilla Sauce, Makes about three cups of sauce
- 2 c. milk
- One vanilla bean or 2 t. vanilla
- 1/3 c. granulated sugar
- 2 T. cornstarch
- 3 egg yolks, beaten in a bowl
- 2 egg whites
Since we’ve made puddings lots of times I’m skipping a few steps here. Warm the milk (with the vanilla bean if you’re using one) in a double boiler or over medium heat (if you’re brave and a conscientious stirrer). Stir together the sugar and cornstarch.
Whisk the sugar mixture into the milk and cook until thick. Remove the vanilla bean. Stir some of the hot, thickened milk into the egg yolks and return them to the pan, whisking all the while. Cook for another minute.
Remove from heat and quickly whisk in the vanilla (if you didn’t use the bean) and the egg whites.
(I have new bulbs in the kitchen lights and I’m still figuring out how to adjust my photos – sorry!)
Beat for two minutes, until lightened. (The hot sauce will cook the egg whites.) Pour the sauce into a shallow metal pan, press a piece of plastic wrap over the top and quickly cool it in the refrigerator until ready to serve.
I’ll post the clafouti recipe later in the week. I hope you will all have a chance to share a good meal with family and friends this week!
One year ago: Parker House Dinner Rolls