A plant-based gelling agent, here used to thicken the sauce.

Should the milk boil?

No, it is warmed without boiling.

Custard sauce (with agar-agar)

Milk is warmed without boiling, egg yolk is stirred in, and the sauce is thickened with agar-agar. From Erken's Stor kokebok (1949), p. 810.

Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 810 (falt i det fri)

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A light sauce from the invalid-cookery chapter, using agar-agar instead of flour or more egg to bind it.

1
Warm the milk
Warm the milk, but do not let it boil.
2
Add and thicken
Add the egg yolk and thicken the sauce with agar-agar.
3
Note
Note: The egg yolk is only lightly heated here. Today's advice is to let the sauce reach about 70–75 °C (165 °F) to be safe, especially for the sick and vulnerable.

"del." is read as dl. The text does not mention vanilla, and none has been added. The last step is a safety note, not a change of method.

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What is agar-agar?: A plant-based gelling agent, here used to thicken the sauce.
Should the milk boil?: No, it is warmed without boiling.
Is there vanilla in the recipe?: The text does not mention vanilla.

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