Instructions: Whisk eggs together with cream, sugar, and vanilla. Place in a saucepan and heat, stirring the bottom CONSTANTLY with a wooden spoon until mixture is hot and thickens. Remove from heat immediately.

DO NOT ALLOW MIXTURE TO BOIL.

Place in and electric mixer and whisk until almost cold. Cut the butter into 2 cm cubes and with mixer still running gradually add pieces of soft butter. You should end up with a smooth creamy mixture.

Use to fill or decorate cakes and gateauxs.

If cream is too soft, refrigerate for a while, mixing occasionally until the desired consistency is reached.

You can flavour this cream with liqueurs (eg brandy, Grand Marnier), or with cocoa/coffee dissolved in a small amount of boiling water.

For filling and coating cakes.

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