Put cream and vanilla into a small saucepan, bring just to the boil and set aside.
Mix the egg yolks and sugar very well.Put the cream back onto low heat, and whisk in the egg yolk and sugar mixture slowlo, being careful not to boil it again. Continue stirring over heat until it produces a somewhat firm mixture.
Serve warm or cold. When served cold, add some more heavy cream and cool down in an ice bath.
3 servings
¼ cup