2 cups cream
6 egg yolks
1/2 cup sugar
2 tsp vanilla or 1 vanilla bean
Directions:
Separate egg yolks and let sit at room temperature for at least an hour.
Prepare an ice-water bath and set aside. Bring cream to a boil (with vanilla bean scrapings) in a heavy-bottomed saucepan over medium heat.
Meanwhile whisk yolks and sugar until well combined and slightly thickened. Slowly whisk in 1/3 of the hot milk mixture (removing from heat) until egg mixture is slightly heated, then continue whisking remaining milk mixture into egg mixture. Return mixture to saucepan and place over medium heat; cook, stirring, until mixture is thick enough to coat the back of a spoon and reaches between 170º-180º.
Remove from heat and pour into a bowl and place in ice bath, adding vanilla (if you didn't use a bean). Let cool about 20 minutes. Cover and refrigerate for at least 24 hours and up to 3 days before using.
Source: adapted from Martha Stewart
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