Bring the milk to the boil and add the pulp of a vanilla pod. To do this, cut the vanilla pod lengthways and scrape out the pulp with a small knife. Vanilla pods are considerably more expensive than chemically produced vanillin, but the effort is worth it.
Separate the eggs and beat only the egg yolks with the sugar with the hand mixer for about 10 minutes to a thick, foamy mass. When the eggs are almost white, stir in the starch. Now add the egg mixture to the hot milk while stirring and let it boil while stirring constantly, preferably with a whisk.
Important: stir the mixture vigorously with the whisk and then remove the pot from the stove. If there are any lumps, you can eliminate them with a hand blender.
The mass must be poured into rinsed molds or glasses immediately. You can turn the pudding out onto plates or leave it in a glass and serve with fruit sauces.
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