I make a Creme Anglaise.....which a soft custard....no vanilla pudding.
2 cups half and half
1/2 cup sugar
4 egg yolks
pinch of salt
1 1/2 tsps pure vanilla extract.
Heat the cream until bubbles form....beat the eggs and sugar until light, stir in a little of the hot cream....add a little more cream and then whisk the eggs into the hot cream in the pan....heat, stiffing constantly until thickened Do NOT over cook or it will curdle...add vanilla and serve.
Linda c

Thank you! Since the sauce came in powder form we all called it pudding. I hope to make some apple dumplings for Christmas Eve.

Maybe you had Bird's custard powder.....I can't buy that here.
Linda c

Ggrannie, this is the Vanila Sauce Recipe from my Nana. It's the only sauce we have ever made for apple pie and dumplings:

3 heaping TBLSP of cornstarch
5 heaping Tblsp. sugar
1 egg slightly beaten
2 cups whole milk warmed
1 Tblsp. pue vailla extract

In a suacepan mix first 3 ingredients, slowly add milk and stir over low heat until thickened. Add vanilla. Serve warm