- 2 cups heavy cream
- 4 egg yolks
- 1 egg
- 1 tablespoon sugar
- 1/2 teaspoon vanilla
- Heat the cream in a saucepan over medium heat. While cream is heating, whisk together egg yolks, egg, and sugar in a bowl.
- When cream is close to boiling, remove from heat and pour over egg mixture while whisking the entire time.
- Cook mixture in a double boiler over low heat, stirring continuously, until thick (about 15 minutes).
- Pour into a bowl, whisk in vanilla, and cool in an ice water bath. Cover with plastic wrap that touches the surface of the custard and chill until ready to serve or be used in another dish.
Note: The mixture will coagulate and separate if it gets too hot. If this happens while cooking, remove from heat and stir vigorously before returning to low heat. If this happens toward the end, chill quickly and pulse with an immersion blender.