| How To Cook: |
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1. Heat cream with a vanilla pod (or use vanilla essence if preferred, adding this later).
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2. Beat egg yolks and sugar until thick and foamy.
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3. Add a little of the cream to the eggs, then gradually pour this mixture into the cream remaining in the saucepan, stirring constantly.
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4. Simmer gently, stirring, until the sauce is thick, taking care not to let it boil.
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5. Pour it at once into a basin, remove the vanilla pod, if used, and if no pod was used, add vanilla essence; beat the sauce until it is cool and chill before serving.
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