Serves 8

6 egg yolks

½ cup sugar

2 cups half-and-half

1 teaspoon vanilla extract

2 tablespoons brandy (optional)

• In a large bowl, whisk together egg yolks and sugar until light-colored and thick.

• Pour half-and-half into a saucepan and cook over medium heat until just scalded. Slowly pour hot cream into the egg mixture, whisking constantly to avoid cooking the eggs.

• Pour egg and cream mixture into a saucepan and cook over medium heat, stirring constantly, until mixture is thick enough to coat a spoon. Stir in vanilla, and if desired, brandy. Allow to cool to room temperature, then refrigerate until ready to serve.