Chill a medium sized mixing bowl.

Beat together in bowl until mixture is pale yellow.

Heat cream in a heavy- bottomed nonaluminum saucepan until just below boiling point. Pour a little hot cream into yolk mixture and whisk. Add yolk mixture to hot cream and whisk.

Add and cook over medium-low heat, whisking constantly until mixture is thick enough to coat a spoon. DO NOT LET MIXTURE BOIL OR IT WILL CURDLE. Transfer to chilled mixing bowl and continue to whisk until mixture reaches room temperature.

Lovely served over any fresh fruit or with apple tarte.