English Cream

• 1 quart milk
• 2 vanilla beans, split lengthwise
• 12 egg yolks

In a heavy saucepan, scald the milk with the vanilla beans.

Set aside.

In the top of a double boiler, whisk the egg yolks with the sugar until frothy and lemon colored.

Place over simmering water and cook gently, stirring constantly, until the yolks are warmed through.

Slowly pour in the scalded milk and cook, stirring, until the cream coats the back of a metal s