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In a mixing bowl, whisk together the egg yolks and granulated sugar until the mixture becomes pale and creamy.
Gradually add the corn starch and vanilla sugar to the egg mixture, stirring to combine evenly.
Pour the milk into a saucepan and heat gently until warm but not boiling.
Slowly add the warm milk to the egg mixture while continuously stirring to prevent curdling.
Return the mixture to the saucepan and cook over low heat, stirring constantly until it thickens into a smooth custard.
Remove from heat and let it cool slightly before folding in finely chopped peanuts or peanut butter to taste.
Pour into serving dishes and refrigerate for at least one hour before serving.
Serving and storage tips:
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