Giant Hefeklösse dumplings with vanilla sauce

Ingredients for 4 people:

• LAWA giantHefeklösse yeast dumplings
• 1 vanilla bean
• 450 ml milk
• 2 tbs sugar
• Salt
• 5 g corn flour/starch
• 2 egg yolks

Method:

Slice the vanilla bean lengthways and scrape out the pulp. Briefly boil 300 ml milk with sugar, the vanilla bean and pulp, and a pinch of salt, and leave to steep for 10 minutes. Remove the vanilla bean. Combine the remaining milk with the corn flour/starch and egg yolk, stir in the re-boiled vanilla milk and leave to simmer on a low heat for 2 minutes. Place the giant Hefeklösse dumplings in a sieve, place over a pot of boiling water, and leave to steam in the closed pot for 10 minutes. Make sure the dumplings do not come into direct contact with the water. Then serve with the warm vanilla sauce.