1 cup cream
1/4 cup brandy
1 vanilla bean, spilt and seeds scraped
1 cinnamon stick
3 egg yolks
2 Tbsps Chelsea Caster Sugar

Heat cream, brandy, vanilla seeds and cinnamon stick in a saucepan over medium heat until hot. Do not boil. Discard cinnamon stick.
Place egg yolks and Chelsea Caster Sugar in a heatproof bowl and whisk in hot cream. Place over simmering water and stir constantly until mixture thickens and coats the back of a spoon. Serve warm or cold.