• Begin by stirring together milk and cream.
  3/4 cup heavy cream, 1/2 cup milk
• Begin by stirring together milk and cream together.
• Secondly, whisk in the eggs.
  2 egg yolks
• Remove the caviar from the vanilla bean (this is the seeds inside the bean- carefully cut a slit down the center and scrape out the seeds or what some call the caviar.
  1 bean of vanilla
• Next, add pure vanilla, caviar, sugar, tapioca, and a pinch of salt to the milk mixture.
  1 tsp pure vanilla, 2 tbsp maple sugar, 5 tbsp tapioca flour, 1 pinch of salt
• Use a double boiler to heat the mixture or use a makeshift double boiler by placing a glass dish that fits inside a pot and voila a homemade double boiler.
• Next, heat on medium for 10- 15 minutes whisking the whole time.
• Whisk until it is thick pudding-like consistency.
• Allow to cool slightly.
• Lastly, remember it will thicken a little more after it has cooled. If you want it to be thicker cook a little longer and then eat like a custard.
• Once it comes to the consistency you are looking for remove from heat.
• Place in a bowl and place a piece of plastic wrap down on and touching the sauce.

Recipe Notes:

• To summarize this is the European way of making the sauce. 
• Don't forget to have plastic wrap touching the vanilla sauce. You don't want it to develop unsightly skin. All to cool enough to place in the fridge. You can make it a day or two in advance. If thickened it is also a yummy vanilla pudding you could serve small bowls of this yummy sauce with a small dollop of whipped cream or whipped coconut milk.