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Cream sauce (vanilla sauce)

Erken's vanilla sauce (cream sauce) 1914: a vanilla pod steeped in water, cream brought to a boil and enriched with a foamy mixture of 4 yolks and 40 g sugar, stirred until cold.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 499 (falt i det fri)

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About the dish

Erken's basic recipe for vanilla sauce from the chapter "Dessert sauces" (1914). It was used for everything from puddings to fruit desserts and baked goods.

How to make it

  1. 1

    Draw out the vanilla

    Let the vanilla pod simmer gently with the water, covered, until the water has almost boiled away.

  2. 2

    Bring the cream to a boil

    Pour in the cream and bring it to a boil.

  3. 3

    Whisk the yolk foam

    Whisk the egg yolks and sugar pale and thick, about 5–20 minutes.

  4. 4

    Thicken the sauce

    Pour the hot cream into the yolk foam while stirring, set the mixture back over low heat and whisk until the sauce thickens and is smooth (not above 85 °C (185 °F)).

  5. 5

    Cool

    Pour out the sauce and stir it until it is cold.

Changes from the original

The quantities have been interpreted into modern measures (1/2 l cream, 1/2 vanilla pod). The whisking time has been shortened by using an electric whisk, and the sauce is described with a temperature limit to keep the eggs from curdling.

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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From19141949Modernised
To19141949Modernised
1914 (proofread, p. 499) → Modernised~84% of the text changedremovedadded
4 eggeblommer stk eggeplommer. 40 gr. sukker 1/2 l. fløte 1/2 stang vanilje g sukker. 0,5 l fløte. 0,5 stk vaniljestang (delt på langs). 1 del. vand. Vaniljen og vandet smaakoker dl vann. La vaniljestangen småkoke med vannet under lok, lokk til vandet næsten vannet nesten er indkokt; kokt inn.. Hell fløten heldes i og gives gi det et opkok. Eggeblommerne oppkok.. Visp eggeplommer og sukkeret vispes i 20 minutter. Den sukker lyst og tykt, ca. 5–20 minutter.. Hell den varme fløte heldes fløten i de vispede egg, sættes igjen over ilden eggedosisen under omrøring, sett blandingen tilbake på svak varme og vispes i, visp til sausen tykner og er jevn; heldes op jevn (ikke over 85 °C).. Hell sausen opp og røres i, rør i den til den er kold. kald.

Note on Modernised

Mengdene er tolket til moderne mål (1/2 l fløte, 1/2 vaniljestang). Vispetiden er kortet ned ved bruk av elektrisk visp, og sausen er beskrevet med termometergrense for å unngå at eggene skiller seg.

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Frequently asked questions

Why should the vanilla first be simmered in water?
The vanilla pod is gently simmered, covered, in 1 dl of water until the water has almost boiled away. This draws out and concentrates the vanilla flavor before the cream is poured in and brought to a boil.
How long must the egg yolks and sugar be whisked?
The recipe calls for 20 minutes of whisking the 4 egg yolks with 40 g sugar. Then the hot cream is poured in, and the sauce is whisked over the heat until smooth.
How do I keep the sauce from curdling or going lumpy?
Pour the hot cream into the whisked eggs (not the other way around), and whisk constantly while the sauce is over the heat until it is smooth. The sauce must not boil. Keep stirring after it has been poured out, until it is cold.
Where does the recipe come from?
It is from Henriette Schønberg Erken's Stor kokebok (Great Cookbook) (1914), page 499, and yields about 6 servings of dessert sauce.

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