Step 1

Scald the milk, cream and vanilla in a small pot over medium high heat.

Step 2

While the milk heats up, whisk together the sugar and egg yolks. Whisk the hot milk into the egg yolks, then return the mix to the heat.

Step 3

Cook the sauce over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon (see photo). Remove from the heat and strain.

Step 4

Refrigerate until serving.