For the vanilla sauce, cut the vanilla bean lengthwise and scrape out the pulp. Slowly bring the milk with the vanilla pulp to the boil.
Whisk the vanilla sugar with the yolks, stir in some of the vanilla milk. Add the remaining milk as well.
Now stir in the sugar, continue stirring over medium heat until the sauce thickens. But be careful,it must not boil. Serve immediately.
Preparation Tip:
You can garnish the custard with raspberries or other ingredients as you like and serve.
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