6 egg yolks

1/3 cup (75 ml) sugar

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

1/2 cup (125 ml) 35% cream

1 teaspoon (5 ml) vanilla extract

In a heavy saucepan or double boiler, off the heat, beat the egg yolks with the sugar until smooth.

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

Add the vanilla. Let cool. Cover and refrigerate until completely chilled, about 2 hours.

Serve cold with floating islands, fruit or unfrosted cakes.

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