Creamy, intensely aromatic Pistachio Sauce based on homemade Vanilla Sauce

Take 2 tablespoons of the cold milk and stir in the starch until smooth. Set this mixture aside.

Heat the milk in a pot, but don't let it boil.

If you're using fresh vanilla pods, scrape the seeds from 2 vanilla pods and add both the seeds and the scraped pods to the heating milk. Otherwise, just add the vanilla powder.

In a separate bowl (preferably over a double boiler), whisk the egg yolks with the cane sugar until frothy and creamy.

When the milk is heated and just about to boil (it's already steaming but not bubbling), remove the vanilla pods from the milk.

Take a small sip of the heated milk and slowly add it to the egg yolk-sugar mixture, stirring constantly, to temper the eggs.

Once the egg yolk-sugar-milk mixture is homogeneous and liquid, add it to the rest of the hot milk in the pot, stirring.

Now add the reserved starch mixture to the egg-sugar-milk-vanilla mixture in the pot. Stir everything well until the sauce thickens slightly and the vanilla sauce base is ready.

Chop the white couverture chocolate finely and add it to the still warm sauce. Stir until the couverture chocolate is completely melted and incorporated into the sauce.

Add the pistachio paste and stir it in well too, until the sauce has a beautiful green color and full pistachio flavor.

Let the pistachio sauce cool for about 5 minutes so it can thicken slightly and the flavors can develop.

Serve the pistachio sauce fresh and enjoy it plain, with ice cream, cake, Kaiserschmarrn, or other desserts. Super delicious!