Vanilla Sauce

For the custard, slit the vanilla beans lengthwise and scrape out the pith. Add the pith and vanilla beans to the whipped cream (reserve about 100 ml of whipped cream).

Add a pinch of salt. Slowly heat the mixture in a saucepan so that the whipped cream takes on the flavor of the vanilla.

Separate the eggs and add the egg yolks to the 100 ml of whipped cream and the sugar and whisk well. Add the almost boiling whipped cream in small quantities to the egg mixture.

Keep whisking to avoid lumps. Keep adding until 3/4 of the hot whipped cream is used up. Then add everything to the pot and bring to a boil, stirring constantly.

Simmer gently for a few minutes. Remove the vanilla pods. Allow the custard to cool before serving.

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