„Cooking up custard“**
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.
The main difference is the consistency. Custard tastes richer, the colour is a different yellow and it is thicker than German vanilla sauce.
**http://www.elise.com/recipes/archives/001364shf_cooking_up_custard_sept_16.php now defunct