This recipe makes about 250 ml. If you like it really sweet you can add some more sugar in if you want. Due to the use of eggs you cannot keep this sauce for very long. I would say maximum only a few days in the fridge. You can reheat the sauce but make sure it is not boiling or the eggs will solidify.
Ingredients
1cupdouble cream240 ml
2eggs
50gramsof sugar1/4 cup
1vanilla podseeds only
optional vanilla extract instead
Instructions
Put a small saucepan on the heat with some water and bring close to the boil.
Take a heat resistant bowl and make sure it doesn't touch the water if you put it on top of your pan. Add the eggs, cream and sugar into the bowl and whisk together. Keep stirring while the sauce heats. Once it thickens and coats a spoon when you run your finger over it, the sauce is done.