Here comes a recipe for a very traditional Austrian vanilla sauce called “Kanarienmilch” or “Kanarimilch”.
The name of this sauce could be translated with “canary milk”. I did not find much information about the name of this sauce. Except some rumors, that the name comes from the yellow colour, which reminded Austrian folks of the canary birds…
Here are some tipps for the preparation of the Kanarienmilch
Kanarienmilch needs some egg yolks and is a very liquid sauce. If you prefer it less liquid, mix 1-2 teaspoons of corn starch with a sip of cold milk and add it to the hot sauce.
Food safety with the egg yolks:
For this vanilla sauce, the egg yolks should not be too hot to prevent faltering, neither too cold to prevent salmonella infections. Further, to prevent salmonella infections, you should keep in mind to use really fresh eggs.
Constantly stirring with a whisk or hand mixer prevents the egg yolks from faltering.
To kill possible salmonella bacteria, the egg yolks should be brought to a temperature over 70°C (158°F) for a duration of 10 minutes. In other words, the milk should not be boiling any more, when you add the egg yolks, but you shouldn’t wait to long either, to mix them in.
If you wanna skip the eggs, you can try out a thicker vanilla sauce with corn starch, like I made with my Austrian cream cheese pancakes with vanilla sauce.