Name: Homemade Austrian Kanarienmlich (traditional Vanilla sauce with egg yolks)
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 2 cups whole milk (500ml); 1 vanilla bean (alternatively 1 tsp. of vanilla extract, 2 tsp. vanilla essence or 2 tbsp. of vanilla sugar); 1/4 cup caster sugar (100g); 4 egg yolks; 1 tsp. dark rum

Here comes a recipe for a very traditional Austrian vanilla sauce called "Kanarienmilch" or "Kanarimilch", a very thin and sweet Vanilla Sauce with egg yolks.

This vanilla sauce is the perfect fit to Austrian Cream Cheese Strudel, Apple Strudel oder Cream Cheese Crepes.

The name of this sauce could be translated with "canary milk". Rumors say, that the name comes from the yellow colour, which reminded Austrian folks of the canary birds.

If you prefer a thicker sauce with less egg yolks, try out my easy Vanilla sauce recipe with cornstarch and only 1 optional egg.

Advice 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:

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 sauce should simmer on low heat for a duration of 10 minutes. Stay close to the stovetop during cooking and stir often, to prevent the milk from burning.

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

Zubereitungszeit 10

Gesamtzeit 15

Portionen portions

Autor Angelika Kreitner-Beretits

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

Instruction

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.