English Custard Sauce

English Custard Sauce
(This is an exception to sauces adding flavor. The English have an interesting custom of adding a bland custard sauce to tasty desserts...?)

1 cup heavy cream
4 egg yolks
1/3 cup sugar
2 tsp. vanilla

Scald cream in saucepan over low heat. Beat egg yolks with sugar until lemon yellow colored. Add cream to eggs, stirring constantly. Transfer to saucepan and cook, but do not boil, over medium heat, stirring until thickened. Add vanilla. Serve hot or at room temperature. (Sauce will form crust as it cools, so cover it tightly with plastic wrap.) Very nice over strong—flavored berry desserts.