Vanilla Custard Sauce

Place the sugar and the heavy cream in a medium saucepan. Stir to combine. Bring to a boil, then remove from heat. Place the egg yolks in a medium mixing bowl and whisk to break up. You are going to want to temper the mixture so that the eggs don't cook. So whisk approximately half of the hot cream into the egg yolks, then return this mixture to the remaining cream in the saucepan, whisking as you pour it in. Return the pan to the heat. Over medium heat, stir the mixture constantly with a rubber spatula. Continuously scrape the bottom of the pan to prevent any of the mixture from sticking. Cook until the mixture thickens slightly. DO NOT BOIL, or the mixture will separate! Strain the mixture into a clean bowl and cool over a bowl of ice water. Store in a covered container in the refrigerator for up to 3 days!