|Heavy cream||2 Cup (32 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Vanilla extract||1 Tablespoon|
|Meringue||1⁄2 Cup (8 tbs)|
Heat the cream in the top of a double boiler over direct heat until bubbles form.
Combine the egg yolks, sugar and salt in a mixing bowl and blend well.
Add a small amount of hot cream to the egg mixture and blend well.
Add the remaining hot cream; blend well.
Return the cream mixture to the double boiler and cook over boiling water for about 10 minutes, stirring constantly.
Drop spoonfuls of meringue into the hot custard; the heat from the custard will cook the egg whites.
Serve in attractive individual bowls.