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.

Ingredients

• 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

Method

• 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