German-Style Vanilla Sauce
Scrape out the vanilla pod. Put the vanilla pulp and the pod in a saucepan, add the milk, and bring to a boil.
Take off the stove and allow to infuse for 10 minutes.
Mix the egg yolks with the sugar and cornstarch in another saucepan.
Take the vanilla pod out, and pour the milk into the egg mixture while stirring constantly.
Place over medium heat and stir the sauce constantly until it thickens, being careful not to allow it to return to a boil.
Serve over Dampfnudeln, or your favorite breakfast bread or dessert.