Vanillesaus

Bring the cream and milk to a boil. Cut open the vanilla pods lengthwise, scrape the vanilla seeds out and add this, as well as the pods, to the cream mixture. Let the whole combine for an hour. Sieve the mixture. Mix the sugar with egg yolks. Mix half into the cream mixture. Add the rest to the cream mixture and warm the sauce at 80˚C, while stirring frequently.