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Sabayon Sauce

Place in a bowl two egg yolks and one ounce granulated sugar. Mix well with a wooden spoon for two minutes. Boil in a saucepan one gill milk and one gill cream, adding seven drops vanilla essence; as soon as it comes to a boil pour it very gradually over the eggs and sugar, continually stirring meanwhile. Transfer into a saucepan, set the pan on the fire, heat for three minutes, without ceasing mixing, but do not allow to boil. Remove the pan from the fire. Strain through a cheesecloth into a saucebowl and serve.