Custard Sauce - heavy cream

Method

• Combine cream and milk in heavy saucepan.
• Bring to a simmer over medium heat.
• Combine egg yolks and sugar in a medium mixing bowl.
• Beat with a whisk until pale yellow and light.
• About 3 minutes.
• Slowly add cream and milk mixture to the egg mixture, beating as you add it.
• Pour mixture back into saucepan.
• Heat over medium low heat, stirring constantly, until thickened.
• About 8 minutes.
• Remove from heat and pour into a heatproof bowl.
• Add almond extract and stir to blend.
• Allow to cool slightly.
• Place in refrigerator until completely cooled then cover (to avoid condesation).