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–+ servings
Kanarienmilch (Vanillesauce) mit Topfenpalatschinken

Homemade Austrian Kanarienmlich (traditional Vanilla sauce with egg yolks)

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Recipe for traditional Austrian Vanilla Sauce called "Kanarienmilch" or "Kanarimilch". This vanilla sauce is the perfect fit to Austrian Cream Cheese Strudel, Apple Strudel oder Cream Cheese Crepes.
Vorbereitungszeit 5 Minuten
Arbeitszeit 10 Minuten
Gesamt 15 Minuten
Portionen 4 portions

Zutaten

  • 2 cups whole milk 500ml
  • 1 vanilla bean alternatively 1 tsp. of vanilla extract, 2 tsp. vanilla essence or 2 tbsp. of vanilla sugar
  • ¼ cup caster sugar 100g
  • 4 egg yolks
  • 1 tsp. dark rum

Anleitung

  • Cut vanilla bean lengthwise and scrape out vanilla pulp.
    Vanilleschote längs aufgeschnitten und Vanillemark ausgekratzt | Vanilla Pod, cut lenghtwise with scraped out vanilla pulp
  • Separate the egg whites from the yolks. The egg whites are not needed for the recipe.
  • Pour milk into a saucepan and add vanilla, sugar, rum and egg yolks. Beat well with a whisk until there are no more "flakes" of the egg yolks.
  • Bring to a boil, stirring constantly with a whisk, and simmer over low heat for about 10 minutes. Always stay by the stove and stir often to prevent the sauce from burning.
    Vanillesauce mit Schneebesen
  • Serve when still hot.

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März 29, 2018

(c) by Angelika Kreitner-Beretits / Vienna Sunday Kitchen

https://www.vienna-sunday.kitchen/homemade-austrian-kanarienmilch-vanilla-sauce/