Put the cream with the milk in a saucepan. Cut the vanilla pods lengthways and scrape them out with a small knife. Put the scraped and vanilla pods in the saucepan with the cream and bring to a boil over medium temperature. Always stir so that it doesn`t stick.
In the meantime, mix the egg yolks with the sugar well. When it has boiled in the pot, turn the temperature down. Add 1-2 scoops to the egg mixture while stirring so that the egg does not curdle.
Now add the egg mixture to the rest of the cream and stir everything in well, it must not boil. Reheat slowly while stirring. The sauce is ready when you can blow a rose on a wooden spoon (take the wooden spoon out, blow against the back, a rose will form).
Strain the sauce through a hair sieve to remove any coagulated egg. Then chill until ready to serve.
Tip: mix briefly with a hand blender. This is how you get a vanilla foam.
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