For the semolina dumplings, bring milk to a boil, add salt and semolina and stir until a dumpling forms.
Let cool and then mix in the eggs. Form small dumplings and simmer gently in boiling salted water for 10-15 minutes.
For the custard, warm the egg yolks with the powdered sugar, vanilla sugar and whipping cream over a hot water bath, whisking constantly (otherwise the egg will flocculate) until the sauce binds.
Serve with the semolina dumplings and fruit.
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