Genuine vanilla sauce
½ l whole milk
2 dl cream
1 vanilla stick cut in halves
peel of organically grown lemon
1 dl sugar
2 egg yolks
1 tbsp potato flour
Cut the vanilla stick into halves lengthwise. Put milk, cream, vanilla stick and lemon peel cold in a saucepan and heat up slowly until boiling point stirring all the time. Let simmer for about 20 minutes.
Beat sugar and egg yolks into thick foam. Add potato flour. Pour in the hot vanilla and milk mixture, stirring all the time. Return the sauce into the saucepan and continue stirring. Cook on mild temperature and continue stirring continuously until the sauce thickens. Do not let it boil! Transfer the saucepan into cold water to cool down and continue stirring occasionally. Remove vanilla stick and lemon peel. Serve cold.
Tip! An easy and delicious alternative is half-melted vanilla ice-cream or, a lighter alternative, vanilla yoghurt.