3 egg yolks
3 Tbsp sugar
1 1/4 c heavy cream (whipping cream)
1 tsp vanilla extract
Beat egg yolks together with sugar until light and fluffy.
Beat cream to soft peaks. Fold whipped cream into egg-sugar mixture.
Heat over medium heat until thickened.
Do NOT wander off and forget you're cooking it. Not that I would do such a thing. Unless I had to peel potatoes. But anyhow, IF you were to do such a thing, the egg yolks cook and the sauce tastes good, but the consistency is a bit grainy and a little weird. So STAY FOCUSED.
Remove from heat and stir in vanilla extract. To use as a dessert sauce, use warm and just allow to cook until beginning to thicken. To use as custard, pour into serving dish and chill in refrigerator for four hours or overnight. Serve garnished with fresh fruit.
Submitted by Gretchen Grant Contributed on: and modified on Friday January 11th, 2008