For the vanilla sauce, slit vanilla pods lengthwise, scrape out pith, heat both in milk and let steep for 20 minutes. Remove vanilla bean, add yolks and sugar and beat over moderate heat until sauce is hot, thick and fluffy.
The sauce should not boil.
Preparation Tip:
The vanilla sauce goes well with curd strudel or also with pancakes, Buchteln, yeast dumplings, etc....
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