Beat 3 egg yolks lightly with a wire whisk. Pour over them 2 cups scalded milk flavored with 2 tablespoons sugar and 3 pinch of salt. Add a 1-inch piece of vanilla bean, and cook the mixture over hot but not boiling water, stirring constantly, until the sauce coats the back of a spoon. Strain the custard into a pitcher or bowl. Serve it hot or cold, as a pudding sauce. This sauce is also called English custard and soft custard.
Oeufs à la Neige (Snow Eggs)
Beat the whites of 4 eggs stiff, adding gradually ¾ cup sugar. Using a wet spoon, form the meringue into egg shapes and slip them off the spoon into boiling water. Poach for about 2 minutes, turn them and poach them on the other side for 2 minutes. Remove the snow eggs from the water with a skimmer and put them on paper towels to dry. Put sliced fresh fruit or berries in the bottom of a deep dish and arrange the meringues on the fruit. Pour cold vanilla sauce around the meringues and sprinkle with toasted slivered almonds or grated chocolate.
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