1,5 dl double cream
1,5 dl milk
2 table spoons sugar
3 egg yolks
1 tea spoon vanilla sugar
2 dl double cream
Give the milk and the cream a quick boil. Let cool off for a while (paint your nails Goth black or try out all your shoes meanwhile).
Mix the egg yolks with the sugar (I'll use the whites for tomorrow's lemon and marengue pie). Slowly pour it into the milk+cream as you stir.
Back to the heat.
Carefully heat up the mixture while stiring gently without boiling it. When it is quite thick - remove!
Since I assume your Goth I will put up a warning: Don't put your hand on the hot stove, just turn it off.
After half an hour time an hour when it's cool you'll pour in the vanilla powder.
Lightly whip the 2 dl of double cream and gently stir into the vanilla mixture.
Ta-daa! A perfect homemade vanilla sauce with not too much sugar, but still deadly good with an applepie (or a rhubarb pie as I'm making).
And to make it Goth use real vanilla sugar to get the black dots in it. Always try to incorporate Goth where you can!