Separate the yolks and whites of <quantity>2</quantity> eggs

Add <quantity>30<unit>g</unit></quantity> of white sugar and a pinch of salt. Whisk to combine

Place <quantity>200<unit>ml</unit></quantity> of milk and <quantity>50<unit>ml</unit></quantity> of cream in a saucepan

Scrape out the seeds of <quantity>½</quantity> vanilla bean. Add the seeds and bean to the milk

Bring the milk and cream to a boil, remove from the heat and take out the vanilla bean

Pour a small amount of the milk and cream into the egg yolk bowl while beating. Once incorporated, add the remaining milk to the bowl, still beating

Mix <quantity>2<unit>tbsp</unit></quantity> of milk with <quantity>1<unit>tsp</unit></quantity> of cornstarch in a small recipient

Return the milk, cream, and egg yolk mixture to the saucepan over medium-low heat, stirring constantly

Add the milk and cornstarch mixture to the saucepan. Stir until the sauce thickens. Do not overheat, or lumps will form

Strain through a sieve. The vanilla sauce is ready

Use it to dip cookies or drizzle over cakes or ice cream. Enjoy!