Recipe:

Cook the pasta in salted water according to the recipe on the packaging.
In the meantime, bring milk to a boil in a separate pot. Cut the stick of vanilla in half and remove its seeds with a small knife or spoon, then add the seeds along with the stick itself to the milk and cook for 10 minutes.
Meanwhile, beat the egg yolk together with sugar and then gradually add the milk with vanilla, mixing continuously. Remove the halves of the vanilla stick and serve the soup with pre-prepared chestnut pasta.

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