Homemade Vanilla Sauce

Easy to make vanilla sauce perfect for bread pudding and other desserts

With or without Vanilla Sauce?

If you need to think before answering that question then there must be something wrong with you ;) Joke, joke! But when it comes to me, I never think, I always have with vanilla sauce, whether that is bread pudding, apple crisp or just a piece of some coffee cake with fruit. I think there are so many things you can serve with vanilla sauce and it makes everything taste better.


If you have made vanilla pudding, then my friend, you already know how to make vanilla sauce :) It is the same process, just with less flour in the mix so that the custard doesn't thicken as much and will stay sauce-like. 

Did I alredy tell you that I LOVE vanilla sauce? :) Well I really do! When I pour some over my bread pudding or apple crisp, I make it swim in that delicious, creamy, homemade vanilla sauce :) I also know that if you try this recipe once, you will see how easy and quick it is to make and you will not be able to keep away from making it over and over again :) 

This is a really easy and quick to make recipe. There is however one thing that you need to keep in mind and that is the heat.​ On my kitchen stove I usually make this sauce on medium-high heat, however, when I was filming this recipe (video below) I used my portable hob which has a comletely different heat control. That is when I noticed that the heat was too strong and so I ended up with a slightly thicker sauce. It was still delicious, but just a tiny bit on the thicker side. So you just want to keep this in mind and if you are not sure, just keep the heat a little lower.

You can use vanilla bean, in this case you want to add it to the milk before you start heating it, or you can also use vanilla bean paste like I did.​ Vanilla extract might also work, but for the best taste I would recommend either using vanilla bean or vanilla bean paste.


Step by Step Video


Homemade Vanilla Sauce

Easy to make vanilla sauce perfect for bread pudding and other desserts


(makes about 2 cups of vanilla sauce)

  • 2 egg yolks

  • 15g (2 tbsp) flour

  • 50g (¼ cup) sugar

  • 400ml (1 2/3 cups) milk

  • 1tsp vanilla


  1. In a medium bowl combine the egg yolks with the sugar and the flour. Add a little milk to help mix everything well if needed. Leave aside.

  2. Heat the rest of the milk in a saucepan over medium heat until it starts to steam.

  3. Remove the warm milk from heat and slowly pour into the egg yolks while whisking continuously. Then pour back into the saucepan and heat over medium heat while whisking continuously until the mixture starts to thicken slightly. You can test with a spoon,when the vanilla sauce coats a spoon it is ready. It should take only about 5 minutes or so to thicken. Once the vanilla sauce cools completely it will thicken a little more.

  4. If you notice that your vanilla sauce is not smooth strain it through a sieve to remove any lumps.

  5. Vanilla sauce can be served right away or cooled to room temperature and stored in an airtight container or a glass jar for up to 3-4 days in the fridge.

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