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 MinutenMin.
Arbeitszeit 10 MinutenMin.
Gesamt 15 MinutenMin.
Portionen 4portions
Zutaten
2cupswhole milk500ml
1vanilla beanalternatively 1 tsp. of vanilla extract, 2 tsp. vanilla essence or 2 tbsp. of vanilla sugar
¼cupcaster sugar100g
4egg yolks
1tsp.dark rum
Anleitung
Cut vanilla bean lengthwise and scrape 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.
Serve when still hot.
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März 29, 2018
(c) by Angelika Kreitner-Beretits / Vienna Sunday Kitchen