Yield: 8 servings
2 cups milk
6 egg yolks
seed of 1/2 vanilla bean or 1 teaspoon vanilla extract
3/4 cup sugar
1 1/2 packages gelatin softened in
1/4 cup cold water
1 cup heavy cream, whipped
In a heavy saucepan, scald the milk, that is, heat over low heat until just before the boiling point.
Beat egg yolks, vanilla and sugar until creamy. [...]

read more from " Vanilla Bavarian Cream "

This sauce is excellent hot or cold with fruits and puddings. 
2 eggs
2 egg yolks
1 cup sugar
1 tablespoon vanilla extract
2 cups hot milk
In the top of a double boiler, combine whole eggs, egg yolks, sugar and vanilla. Add hot milk and stir over simmering water until the sauce coats a spoon.
Remove from heat and serve.

read more from " Vanilla Custard Sauce "