Custard versus vanilla sauce

This month Sugar High Friday „SHF“ is hosted by Elise who chose :

 „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.

SHF 12Vanille-Soße

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Dr.oetkerbuch_beide Ansichten (2)

In Great Britain powder is also well-known:.

Both powders have similar
ingredients:

Starch,colour (Beta-Carotin, Riboflavin), Salt,
Flavourings

Cornflour, Salt, Flavourings, Colour
(Annatto)

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

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