Vanilla Cream Cooked

In a saucepan, heat the milk and heavy cream until it reaches a boil

Remove from heat

While this is happening, in a medium bowl, gradually add the sugar to the egg whites, beating constantly until the mixture becomes pale and creamy and falls in a ribbon when lifted with a spatula

Slowly pour the milk and heavy cream mixture into the egg whites, beating vigorously with a wooden spoon

Pour back into the saucepan and join the salt

Cook over moderate heat, stirring always with a wooden spoon, scraping the bottom and sides of the saucepan until the cream becomes slightly thick, enough to cover the edges of the spoon

Do not let it boil so that the egg whites do not curdle

Strain through a sieve into a bowl and place this over a larger one with ice and water

Stir frequently and let cool

Add vanilla

Serve warm or allow to cool completely and refrigerate, covered, for at least 4 days

Yield: 2 1/4 cups or 36 tablespoonfuls.