Directions

1. 1. Mix the cream and milk in a heavy saucepan and place it over medium heat.
2. 2. In a mixing bowl, whisk the egg yolks together with the sweetener and vanilla until they turn pale yellow.
3. 3. When the cream begins to have a bubble or two rising at the edge of the pan take it off the heat and slowly pour it into the eggs, whisking constantly. Pour the custard back into the pan and return it to the heat.
4. 4. Cook the custard at a bare simmer - do not let it boil - whisking constantly, especially around the edges of the pan (you are trying to prevent as much of the egg as possible from turning into scrambled egg). Be sure to keep it from boiling, take it off the heat from time to time if necessary.
5. 5. When the custard thickens take it off the stove and continue to whisk for a minute or two. Pour the custard through a sieve into a glass measure.
6. 6. While still hot place a sheet of plastic wrap directly on the surface to prevent a skin from forming. Let it cool then cover and refrigerate until ready to serve.