 | | Directions | - In medium size mixing bowl stir sugar and egg yolks until blended together.
- Use a small saucepan to heat the cream and 1 tsp. of vanilla extract. Remove from heat when reaching the boiling point.
- Using another mixing bowl, begin to add hot cream mixture to egg and sugar mixture a little at at time, whisking as it is being added. When finished adding all ingredients together, pour contents into a medium size saucepan.
- Heat ingredients in medium size saucepan on medium heat setting keeping temperature just below the boiling point which is 170° F (80° C). As mixture begins to thicken, check the texture and consistency which should be smooth and pourable, but slow to pour.
- When desired consistency is acheived, remove from heat and pour cream through a strainer.
- Add the remaining teaspoon of vanilla extract to strained cream, stirring into to mix thoroughly.
- If to be served later, refrigerate in an airtight container until ready to serve.
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Prep Time: 20 minutes
Cook Time: 20 minutes
Container: mixing bowl
Servings: 8
Serving Size: cup
|  | | Ingredients | | - | | 1/3 cup sugar |
| - | | 4 egg yolks |
| - | | 1 cup heavy whipping cream |
| - | | 2 teaspoons vanilla extract - divided |
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