Vanilla Sauce

    • Sos waniliowy – vanilla sauce and budyń are very similar.
    • They are both also similar to English custards.
    • In Poland these are both served chilled.
    • Vanilla sauce is more a pouring sauce and budyń is thicker and set.


    • 250ml of milk (full fat is best)
    • 50g of granulated sugar
    • 2-3 drops of vanilla  essence
    • 1-1½ tablespoonfuls of potato starch (you can use cornflour – if potato flour is not available)
    • 2 egg yolks


    • Put 150ml of the milk, sugar and the vanilla essence into a saucepan.
    • Heat gently till the sugar dissolved, stirring all the time.
    • Take it of the heat.
    • Blend together the rest of the milk (150ml) with the egg yolks and potato flour.
    • Add some of the boiled mixture to this and stir well.
    • Add this to the rest of  the mixture and stir well.
    • Put the pan back on the heat and stir gently till thickened .
    • Pour into a glass dish (or several small dishes) – leave to cool.
    • Chill in the fridge for at least 2 hours.

    This sauce is served with, bottled fruit, fruit salad, fruit sauces. or kisiel


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I love cooking and baking. I love trying out new recipes and currently am trying out many old favourites from my Polish cookbooks and family recipes. I am trying out many variations, often to make them easier but still delicious. I collect glass cake stands and china tableware, mainly tea plates, jugs and serving dishes, many of which I use on a daily basis. They are an eclectic mixture from the 20th & 21st century.

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