quick vanilla sauce

Custard is a popular sweet sauce that is often used as a dessert accompaniment.

Here are some important points about custard:

• Variations: There are several variations of custard, including cold and warm versions. The warm custard is often served immediately after preparation, while the cold version is sometimes kept in the refrigerator and can thicken.

• Use: Custard is often used as a sauce for desserts such as pudding, cakes, fruit or ice cream. It can also be used in other sweet dishes such as parfaits or trifles.

• Creaminess and consistency: The consistency of custard can vary depending on how it is prepared. Some recipes aim for a thicker sauce, while others prefer a lighter, more liquid version.

• Origin: Vanilla sauce has its roots in European cuisine, especially French and Austrian/German cuisine. In German it is often called "Vanillesoße", while in French cuisine the term "Crème Anglaise" is used.

• Storage: Homemade custard can be stored in the refrigerator but should be used within a few days. It can easily be reheated if needed.

  
  

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Today I want to show you a very quick and easy version. And yes, I also use ready-made products, powders, etc. :)

Ingredients:

• 0.5 L milk

• 1/2 pack of vanilla pudding powder

• 2 tablespoons sugar (I used homemade vanilla sugar)

Preparation:

• Mix the pudding powder and sugar with a little milk until everything has dissolved.

• Boil the rest of the milk. When the milk boils, turn off the heat, stir the pudding mixture into the milk and leave the pot on the hot stove for about a minute (don't forget to stir!).

You have now created a delicious vanilla sauce that can be served either warm or cold.

It goes great with Buchteln or apple/quark strudel!