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In a heavy saucepan, bring the cream almost to a boil stirring regularly. Meanwhile, whisk the egg yolks and sugar until they are pale in color and well integrated. When the cream is ready, pour a little of the cream into the egg and sugar mixture, whisking constantly to keep the egg from cooking. Continue pouring the cream into the egg mixture a little at a time until all the cream is integrated. Next, pour everything back into the saucepan, add the vanilla, and cook over medium heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon (about 1 – 2 minutes).
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