1 c. heavy cream 2 t. vanilla extract
1 c. milk 1 ½ T. corn starch
4 egg yolks ¼ c. sugar
In a saucepan over medium heat, combine milk, heavy cream, and vanilla extract. Stir continuously for 5 minutes. Remove from heat when mixture is hot but not boiling.
In a large heat resistant bowl, whisk together egg yolks, cornstarch, and sugar until well blended. Slowly pour hot cream mixture over egg yolk mixture, whisking constantly to prevent eggs from scrambling.
Return custard mixture back to original sauce pan now set on low heat. Stir for 8-10 minutes or until custard has thickened. Do not bring to a boil as the custard will curdle. Serve warm and refrigerate any leftovers.
Microwave instructions. (added by Irene)
Mix eggs, cornstarch and sugar in medium glass bowl until very smooth, using a wisk. Add in cream, milk and vanilla. Mix very well with wisk. Microwave times will vary. I would start with 1 minute, stir, 1 minute stir repeat until it is pretty hot. When it hot or begins slightly thicken reduce times between stirring to 30 sec. When it is all thick you are done.