Sos de Vanilie Casnic

Grab a medium-sized pot and pour in the milk and the cream. Add the vanilla extract and set the mixture aside for now.

Separate the eggs and put the yolks in a medium-sized mixing bowl. Feel free to save the egg whites and use them for another recipe such as coconut macaroons.

Add powdered sugar to the egg yolks in the bowl and mix everything together with the normal hooks of your electric mixer. Keep mixing until it is creamy in consistency and more white than yellow in color.

Add the cornstarch and the same amount of milk from the pot into the bowl. Mix again using the electric mixer until everything is well combined.

Bring the milk and cream in the pot to a boil while whisking regularly. Then immediately remove the pot from the hot burner. Pour the egg-sugar mixture from the bowl into the pot while whisking constantly.

Place the pot back onto the hot burner and let the mixture simmer for 1-2 minutes until it has thickened slightly. Remember to whisk constantly to avoid lumps.

Pour or ladle the vanilla sauce into a serving boat or ladle it right onto a waiting dessert such as German yeast dumplings.