Vanilla Sauce

For the vanilla sauce, slit the vanilla pods, scrape out the pulp and bring both to the boil with the skim milk, then discard the vanilla pods.

Beat the egg yolks with the powdered sugar, then add the hot milk, stirring gently.

Pour the mixture into the saucepan and continue to heat while stirring until the mixture is thick and creamy. Be careful: it should no longer boil on the stove! Later let the sauce cool down.

Whip the cream until stiff and fold it into the cold sauce. Place the custard on the table with the cake.

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