Directions

1. Heat the cream over a low heat in a small non-stick frying pan until it just starts to gently bubble.

2. Remove from heat and add the vanilla and egg yolks whilst gently whisking.

3. As the eggs fully combine, return the pan to the heat and allow it to come back to the boil.

4. Keep the custard moving at all times and if it starts to stick to the bottom of the pan, remove it from heat.