Custard versus vanilla sauce
This month Sugar High Friday "SHF" is hosted by Elise who chose :
I got 6 translations for custard, two of them are Vanillesoße = vanilla sauce und Eiercreme that means a sauce with eggs.
I grew up with vanilla sauce made with sauce powder from Dr. Oetker. So did my grandmother, as advised in her cookbook from 1929.
In Great Britain powder is also well-known:.
Both powders have similar
ingredients:
Starch,colour (Beta-Carotin, Riboflavin), Salt,
Flavourings
The main difference is the consistency. Custard tastes richer, the colour is a different yellow and it is thicker than German vanilla sauce.
I grew up with vanilla sauce made with sauce powder from Dr. Oetker. So did my grandmother, as advised in her cookbook from 1929.
Both powders have similar
ingredients:
Starch,colour (Beta-Carotin, Riboflavin), Salt,
Flavourings
Cornflour, Salt, Flavourings, Colour
(Annatto)
(Annatto)
The main difference is the consistency. Custard tastes richer, the colour is a different yellow and it is thicker than German vanilla sauce.
