This recipe gives approx. 10 dl vanilla cream, which tastes much better than ready-made.
8 egg yolks
1 dl sugar
2 tablespoons vanilla extract ev. 2 vanilla sticks ev. 2 teaspoons vanilla sugar
8 DL of milk
2 ss maisenna
Whisk together egg yolks and sugar in a saucepan. Add vanilla sugar, extract, or scrape out the seeds from vanilla sticks and add both seeds and sticks to the egg mixture. Stir in the cornstarch and dilute with milk. Heat over medium heat and stir constantly so that it does not stick. When the cream approaches boiling point, it starts to thicken, but it takes some time, so be patient. The cream MUST NOT boil.
Cool the cream in the refrigerator or in cold water. Stir periodically to avoid snoring. Leave the vanilla bean in until the sauce is to be used. It just adds even better flavor.