Vanilla Cream Sauce

Directions

1. In a 1-quart saucepan boil sugar and water to 238°, or until a little forms a soft ball when dropped in cold water.
2. Beat egg yolks until thick and lemon-colored.
3. Pour syrup slowly on egg yolks, while beating.
4. Continue beating until creamy.
5. Chill.
6. Add vanilla.
7. Whip cream; fold in.