Not just a dessert! A great topping for fruit or a filling for the Academy Street Inn's special strawberry short cakes. Or, just top with caramelized sugar.

Ingredients

2 cups heavy cream

1 vanilla bean, split and seeds removed

4 well-beaten eggs

2 Tablespoons sugar

Heat cream and vanilla bean with seeds in double boiler until hot. Pour slowly over eggs, beating constantly. Return to double boiler. Stir in sugar. Heat, stirring constantly, until eggs thicken and the custard coats the back of a spoon heavily. Pour through fine sieve to remove vanilla bean and pour into storage container. Cover surface of custard tightly with plastic wrap to prevent a crust from forming. Chill at least overnight. Keeps well for several days.

• Academy Street Inn B&B
• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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