Pour the Liter of milk into a heavy bottom saucepan.

Cut the vanilla beans in half, scrape out the seeds, and add the seeds and beans to the pot of milk.

Over medium heat, stirring frequently, bring the milk to a gentle boil.

Once the milk boils, turn down the heat, and let it simmer for 15 minutes. Make sure to stir occasionally, to prevent milk from burning/sticking to the bottom of the pot.

Once the milk is done simmering, remove the vanilla beans. Move quickly to the next step. Note: I will rinse them completely to remove any milk residue. Then I'll let them dry completely. Once they're dried, I add them to a jar of sugar, to make vanilla sugar.

In a large bowl, combine sugar, cornstarch, 100ml milk, and salt. Whish together until there are no more lumps in the milk.

Add the egg yolks, and whisk them through until fully combined.

Get the hot milk, and while continually whisking the egg mixture, slowly add a small ladle at a time of the hot milk into the egg mixture. This will temper the eggs, to prevent them from curdling/cooking. Don't rush this. Repeat until you've added approximately half of the hot milk to the egg mixture.

Strain the milk/egg mixture into the pot of hot milk, and over medium-low heat, stirring constantly, cook the mixture until it is just shy of your desired consistency. Vanillevla should be thick enough to not pour out in a stream, but rather in globs. note: Your custard will set more once it's in the fridge, so stop before you hit your final consistency.

Pour the custard into a clean glass bowl. Let it cool down for a few minutes, and then cover it with plastic wrap. Make sure the plastic wrap touches the custard (to prevent a skin from forming), and place it in fridge for at least 2 hours.

In the jar of a blender, combine the water, sugar, lemon juice, strawberries and raspberries.

Blend on high until it's a smooth sauce.

To make sure there are no seeds in the sauce, pour it through a strainer into a glass storage container. Let cool in the fridge.

Remove the vanille vla from the fridge. Remove the plastic wrap and stir/whisk it through until it's loose.

Fill a 200ml (7oz) glass halfway with the vanille vla.

Add a generous amount of the fruit sauce on top of the vla.

Top it off with plain Greek yogurt. Repeat with the rest of the custard. The base recipe should make approximately 6 servings. Note: You will have a good amount of fruit sauce leftover. I recommend pouring it in an icecube tray, and freezing it.