In a small saucepan mix the milk with the vanilla pod, cover and cook for 6 minutes over medium heat (do not boil). Remove the vanilla.
In a deep bowl mix the egg yolks and sugar and mix well. Add the milk little by little and mix with a balloon whisk.
Return the sauce to the pot and cook over medium heat for 6 minutes without stopping mixing with the balloon whisk. Remove the sauce from the heat and pour into a bowl.
Cover the sauce and refrigerate (it will thicken even more once it is cold).
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Do you want to know what other nutrients this or other recipes have?