6 egg yolks

1/3 cup (75 ml) sugar

1 1/2 cups (375 ml) milk, warmed

1/2 cup (125 ml) 35% cream

1 teaspoon (5 ml) vanilla extract

In a thick-bottomed saucepan or a double boiler off the heat, beat the egg yolks and the sugar until smooth.

Slowly whisk in the milk. Add the cream. Cook over low heat, stirring constantly with a wooden spoon or a spatula, taking care to scrape the bottom and corners of the saucepan, until the sauce thickens and coats the back of the spoon. Remove from the heat and add the vanilla.

Transfer to a bowl. Cover and refrigerate until chilled, about 2 hours.

Serve cold with the floating islands.

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